CARROT CAKE COOKIES

These cookies came about totally by mistake. I was trying a new oatmeal cookie recipe that called for carrots. Carrots made me think carrot cake and BAM! these cookies were born.

CARROT CAKE COOKIES

1 cup butter, softened

1 cup shortening

1-1/2 cups sugar

1-1/2 cups brown sugar

4 eggs

2 tsp vanilla extract

1-1/2 cups finely shredded carrots

3/4 cups crushed pineapple, drained

4 cups oatmeal

4-1/2 cups flour

2 tsp baking soda

2 tsp slat

1 tsp cinnamon

1 cup chopped walnuts

1 cup raisins (soaked in hot water and a 1/4 tsp vanilla)

In a large mixing bowl, cream the butter, shortening, and sugars. Beat in eggs and vanilla. Add carrots and pineapple; mix well.

Combine the oats, flour, baking soda, and salt; add to creamed mixture and mix well. Stir in walnuts and raisins-drained.

Drop by rounded TBS onto lightly greased baking sheet. Bake at 375 degrees for 10-11 minutes, or until lightly browned. Cool for 2 minutes before removing to wire racks. Cool completely and sandwich together with cream cheese frosting.