Carrot Cake Cookies

I found this recipe in a Kroger insert in our Sunday
newspaper. I was pleasantly surprised by the results.

Bake just four cookies at a time... or the whole batch.
Prep time: 15 minutes Freeze time: 2 hours
Cook time: 8 minutes Makes 28 cookies
Ingredients:
2 cups quick or old-fashioned oats
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
4 Tbs. Promise Buttery Spread
(I used Smart Balance spread)
2 Tbs Neufchatel or 1/3 less fat
cream cheese, softened
1 1/4 cups firmly packed brown sugar
1 large egg
1/3 cup lowfat vanilla yogurt
1 tsp vanilla
1 cup raisins
1/2 cup shredded carrot (about 1 large)
Directions:
1. Combine oats, flour, baking soda, and salt;
set aside
2. Beat Spread, cream cheese and brown sugar in
large bowl with electric mixer until creamy, about
3 minutes. Beat in egg, yogurt and vanilla.
Gradually beat in aot mixture just until blended.
Stir in raisins and carrot.
3. Turn dough onto waxed paper and form into four
7 inch-long-logs. Wrap tightly; freeze until firm.
4. Preheat oven to 375. For 2 servings, slice
off four 1-inch rounds from log, then refreeze remaining
dough until read to bake. Arrange frozen cookie
slices on baking sheet. Let stand 10 minutes. Bake
8 minutes or until edges are golden and centers are set.
(I have put the frozen cookies in the oven and bake them
about 15 minutes instead.) Cool 2 minutes on wire rack,
remove from sheet and cool completely.
Nutrition information per 2 cookies:
Calories 120, Calories from fat 20, Sat. fat .5 g, Total
fat 2 g, Cholesterol 10 mg, Sodium 150 mg, Total carbs
24 g, sugars 14 g, dietary fiber 1 g, Protein 2 g