Carrot Cake Cookies
Combine oats, flour, baking soda and salt in medium bowl; set aside.
Beat Becel® Buttery Taste margarine, cream cheese and brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg, yogurt and vanilla until blended. Gradually beat in oat mixture just until blended. Stir in raisins and carrot.
Turn dough onto waxed paper and form into four 7 inch (17 cm) long logs. (Dough will be sticky). Wrap tightly and freeze until firm, about 2 hours.
Preheat oven to 375° F (190o C). For 2 servings, slice off four 1/2 inch (1,5 cm) rounds from log, then refreeze remaining dough until ready to bake. Arrange frozen cookie slices on baking sheet. Let stand 10 minutes.
Bake 8 minutes or until edges are golden and centers are set. Cool 2 minutes on wire rack; remove from sheet and cool completely.
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Last updated: October 27th, 2020
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