Carrot Raisin Chocolate Chip Cookies

This week I am going back to my roots with Quick & Easy Semi-Homemade Recipe Ideas. My husband and I take cookies in our lunch every day so today I utilized a fabulous cake mix to make some outstanding cookies for next week. These turned out awesome, they are very moist with a cake like texture and that is how we like our cookies to be. I like that this recipe can be adjusted with so many different add-ins to make them just the way you would like them to be. You could add nuts, oatmeal or any kind of dried fruit you would like...do with them what you will, and they are great frosted with cream cheese or left plain.

1 - 21.40 oz. - Duncan Hines Classic Decadent Cake Mix
2 - Eggs
1 - Stick Butter (soft)
1 C. - Hot Water
1/4 C. - Mini Chocolate Chips
Duncan Hines Whipped Cream Cheese Frosting

Preheat oven to 350 degrees. Hydrate the carrot and raisin packet (from the cake mix box) in the 1 cup of hot water for 5 minutes. Drain and squeeze out the extra water. Beat the butter, cake mix and eggs until just combined then add the carrots and raisins and mix well. Stir in the chocolate chips until well combined, using a small ice-cream scoop place cookies on a parchment lined baking sheet about 2 inches apart. Using a knife or offset spatula smooth the top of the cookies. Bake for 12 minutes then let cool on baking sheet for 1 minute before transferring to a cooling rack. Once cookies are completely cooled frost with some cream cheese frosting or eat plain.

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