Carrot Cake Cookies with Cream Cheese Frosting

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Ingredients

Cookie Ingredients
• 3/4 c. shortening
• 1 1/4 c. firmly packed brown sugar
• 1 egg
• 1 1/2 tsp. vanilla
• 1/3 c. milk
• BEAT UNTIL CREAMED THEN ADD:
• 3 cups quick oats
• 1 cup flour
• 1 1/2 c. shredded carrots (I did 1 c. carrot and 1/2 c. zucchini)
• 1/2 c. raisins (optional)
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
For the Cream Cheese Frosting
• 8 oz. cream cheese-softened
• 3 Tbsp. butter or margarine-softened
• 2 Tbsp. milk
• 1 to 1½ lbs powdered sugar
• 1 tsp vanilla

Instructions

• Mix the cookie ingredients at a low speed, just until blended. Drop by rounded tablespoonfuls onto a cookie sheet.
• Bake at 375 degrees for 10 to 12 minutes.
• While baking, beat together the cream cheese frosting ingredients. When cookies are cooled, scoop the frosting into a ziploc bag and cut a small hole in one of the corners. Pipe some of the frosting onto the top of each cookie.