Carrot Cake Cookies

Ready in
28 min
The dough for these tasty cookies can be frozen and used as needed to make fresh cookies at a moment’s notice.

Serving Size


Estimated Cost*


Per Serving

Prep Time

20 min

Cooking Time

8 min

Price/Availability Effective Date: February 10, 2014


2 cups Quick Cooking Oats or old-fashioned oats
1.75 cups All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
4 tbsp Becel® Buttery Taste margarine
2 tbsp Neufchatel cheese
1.25 cups Light Brown Sugar
1 lrg Egg
0.3 cup Low Fat Vanilla Yogurt
1 tsp Vanilla Extract
1 cup Raisins
0.5 cup Carrot shredded


  1. Combine oats, flour, baking soda and salt in medium bowl; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake 8 minutes or until edges are golden and centers are set. Cool 2 minutes on wire rack; remove from sheet and cool completely.

Recipe notes

TIP: Need more cookies? Slice, then bake as many as you need using the above directions.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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