Carrot Cake Cookies

• 2 cups quick-cooking oats
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons promise buttery spread
• 1 1/4 cups firmly packed brown sugar
• 1 eggs
• 1/3 cup yogurt
• 1 teaspoon extract
• 1 cup raisins
• 1/2 cup baby carrots
• 2 tablespoons neufchatel cheese

1. Combine oats, flour, baking soda and salt in medium bowl; set aside.
2. Beat Promise(R) Buttery Spread, 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. Preheat oven to 375u0b0. For 2 servings, slice off four 1/2-inch rounds from log, then refreeze remaining dough until ready to bake. Arrange frozen cookie slices on baking sheet. Let stand 10 minutes.
4. Turn dough onto waxed paper and form into four 7-inch-long logs. ( Dough will be sticky). Wrap tightly and freeze 2 hours or until firm.
5. Bake 8-10 minutes or until edges are golden and centers are set. Cool 2 minutes on wire rack; remove from sheet and cool completely.

quickcooking oats, flour, baking soda, salt, promise buttery spread, brown sugar, eggs, yogurt, extract, raisins, baby carrots, neufchatel cheese

Taken from www.yummly.com/recipe/Carrot-cake-cookies-303033 (may not work)