Easy Carrot Cake Cookies

Step 1: Carrots and Raisins ... Add 1 cup of very hot water to a small bowl or measuring cup along with the carrots and raisins that come in the package. Let them re-hydrate at least 5-7 minutes. Drain well and add to a large bowl.

Step 2: Cookie Mix ... NOTE: DO not follow the package directions. Also, other brands of 'carrot cake' mix can be used, but they may not have the fresh carrots and raisins; so, you may want to add some shredded carrots and/or raisins to the mix. If this is the case, I would add 1/8 cup of each.

Step 3: Add the cake mix, eggs, butter, oatmeal, and pineapple to the bowl with the re-hydrated carrots and raisins. Mix well by hand until completely combined, then fold in the walnuts. NOTE: If you can't find crushed pineapple, buy a small can of diced or rings and chop it up very fine.

Step 4: Bake ... Preheat the oven to 350 degrees. Add heaping tablespoons to a cookie sheet lined with parchment paper, or a silpat; whatever you normally use for baking. Make sure to press down each cookie with the back of a spoon - the cookies DO NOT spread. TIP: I dip the spoon in warm water before pressing the cookie so it doesn't stick. Bake on the middle rack for 12-15 minutes until golden brown. Cooking times can vary according to your oven and cooking sheet.

Step 5: Finish ... Remove to a cooling rack and finish with cream cheese frosting if desired. I usually frost half of them and leave the other without. Some of my friends like the sweetness of the frosting and others don't. And, since I hate baking ... I also take advantage of Duncan Hines Cream Cheese Frosting. But, you are welcome to make your own frosting.

Step 6: ENJOY! These are easy to make, quick and delicious.