I made these for The Spring Sale that we are having at church tomorrow. They were quick and very easy! I made them while my morning coffee was brewing. I took a dozen to church without even sampling – but I kept four home for my husband. Yes, he has no problem polishing four of my cookies off in one sitting. 😀 My will-power eventually broke down (or I could blame it on my peaked curiosity) and I just had to know how they turned out. . . I took one little bite. I promise! And it was really, really good practice in self-control… Let. Me. Tell. You. Y.U.M.!
Okay so this is a take on the previous cookie recipe, only this one I thought of while I was drifting off to sleep the other night. 😛 Really.
1 box of carrot cake mix
1/2 cup butter (or marg) softened
1 t vanilla
1/2 cup chopped nuts (I used pecans)
1 cup of raisins
1 t All-spice
I almost forgot my secret ingredient: aprx (confession: i didn’t measure) 1/2 cup honey crunch wheat germ (you could use something else like ground flax seed or whatever suits your fancy)
1. Heat oven to 350°F (325°F for dark or non-stick cookie sheets). In large bowl, beat cake mix, butter, vanilla and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in nuts and raisins.
2. Onto ungreased cookie sheet, drop dough by ice cream scoop sizes, 2″ apart.
3. Bake cookies 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.
And come back and thank me (unless of course you’re doing the 30 day weight loss challenge with me). hehehe ;P