CARROT RAISIN DROP COOKIES

FOR THE COOKIES:
1 cup rolled oats
1 cup brown sugar, firmly packed
1/2 cup butter or margarine, softened
1 medium egg
1 teaspoon vanilla
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 cup s finely shredded carrot (2 medium)
1/2 cup raisins
FOR THE FROSTING:
2 cups powdered sugar
1 to 3 tablespoon orange juice (as needed)

TO MAKE THE COOKIES:
Preheat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray.

In food processor bowl with metal blade or blender container, process oats until of flour consistency; set aside.

In a large bowl, combine brown sugar, margarine, egg, and vanilla; beat until fluffy; set aside.

Lightly spoon flour into measuring cup; level off. Gradually beat flour, oats, baking powder, salt, cinnamon, and cloves into creamed mixture. Stir in carrots and raisins. Drop by teaspoonfuls onto spray-coated cookie sheets.

Bake at 375 degree F. for 8 to 10 minutes or until light golden brown. Remove from cookie sheets; cool completely before frosting.

TO MAKE THE FROSTING:
In small bowl, beat powdered sugar and enough orange juice for desired spreading consistency.

Frost cooled cookies.

Makes 48 cookies
Adapted from source: Fast and Healthy. September/October, 1995 Vol. 4, No. 5