How To make Zucchini Oatmeal Cookies
Ingredients 1/2 cup butter
3/4 cup honey
1 egg
2 cups whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 pinch nutmeg
1 pinch ground cloves
1 pinch salt
1 cup rolled oats
1 cup raisins
1 cup grated zucchini
Method: Cream butter add honey. Add egg and beat well. Combine flour, soda, cinnamon, nutmeg, cloves, salt, rolled oats, and raisins in a separate bowl. Add flour mixture alternately with zucchini to egg mixture. Drop by teaspoon onto a cooked sheet that has been sprayed with PAM. Bake at 375 Degree F. oven for 10-12 minutes. (the time may vary as all ovens are different)
These taste cake like and are very good nutritionally and they are a bonus for Brown Baggers.
Source: What's Cooking with Ruth Fremes. Recipes from her TV shows in the '80 from Toronto.
How To make Zucchini Oatmeal Cookies's Videos
My Favorite Oatmeal Zucchini Cookies
My family and I love these zucchini cookies! They are so soft and chewy!
If you have been looking for a new way to use zucchini this is definitely my favorite way so far!
There are so many options for mix-ins to customize these cookies to your preference! If you are not sure what to add I highly recommend chocolate chips, but other options are pecans, walnuts, cranberries, raisins, coconut, or any combo of those!
What would you add to them?
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Recipe
Zucchini Cookies
1 cup shredded and blotted zucchini
2 cups old-fashioned whole rolled oats
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup butter, at room temp
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
2 tsp vanilla
1 – 1 1/2 cups mix-ins of your preference (chocolate chips, dried fruit, nuts, etc.)*
Blot the zucchini with a clean kitchen towel or paper towels and set aside on the towels till ready to mix into the dough because it will keep absorbing more liquid as it sits. Set aside.
Combine oats, flour, baking soda, salt, cinnamon together in a medium sized bowl, set aside.
Using a hand mixer or stand mixer beat the butter and sugars together for a minute or two. Add the egg and mix for another minute or so. Scrape the sides of the bowl and mix in the vanilla.
Next add in the zucchini and mix until well combined.
Then start adding in the dry mixture, add about half and mix, scrape the sides and bottom of bowl. Add the remaining dry and mix until well combined, scraping sides as needed.
Now you can stir in any mix-ins you wish to add.
Refrigerate dough for at least 1 hour or up to 4 days.
Preheat oven to 350 F. Using a cookie scoop or spoon shape dough into even sized balls about 1.5 tablespoon sized. Place on parchment paper lined cookie sheets giving about 2-3 inches of space between cookies.
Bake for 14-16 minutes. Cookies will look soft in the center and lightly browned on the edges when done. Let cool slightly and enjoy!
*In the video I split the dough in half and put 1/2 cup of chocolate chips in half and 1/3 cup dried cranberries and 1/3 cup pecans in the other half of the dough. I thought it was just the right amount of mix-ins in both parts.
Thank you to my cousin Anthony Quagliarello for some editing assistance with this video!
Music Credit: Bensound.com
License code: CVLNC8IKN2GAQN9C
Song: Dreams by Benjamin Tissot
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