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Rudolph's Carrot Cake Cookies

1 cup margarine or butter, softened
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons milk
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon allspice
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup grated carrots
1/2 cup raisins
GLAZE:
1 cup powdered sugar
3 to 4 teaspoons milk
1/2 teaspoon vanilla extract

1. Heat oven to 375°F.
2. For cookies: beat together margarine, brown sugar, molasses, milk and vanilla in large bowl with electric mixer until creamy. Add egg; beat well.
3. Add combined flour, baking soda and allspice; mix well. Stir in oats, carrots and raisins; mix well.
4. Drop dough by teaspoonfuls onto ungreased cookie sheets.
5. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire racks. Cool completely.
6. For glaze: combine all ingredients; mix well.
7. Drizzle over cookies.

Makes 3 dozen cookies.

Recipe provided courtesy of The Quaker Oats Company.