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If you like a semi-soft, moist yet chewy cookie Zucchini Oatmeal Cookies should appeal to you. Overtime I have tried different zucchini cookie recipes. For this version I blended a few ideas from them and included some of my own. So far I like this best.
Ingredients
- 2 medium zucchini, grated fine
- ½ cup butter, softened
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 3/4 cups oatmeal
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup raisins or dried cranberries
- ½ cup chopped walnuts
Directions
- Set oven to 350 degrees F. Lightly spray 2 baking pans.
- In successive handfuls squeeze and discard excess water from grated zucchini, then fluff. Loosely pack and measure 1 ½ cups zucchini (or weigh 8 ounces.) Refrigerate any excess for other uses.
- In large mixing bowl beat together butter, white sugar and brown sugar; beat in egg and vanilla.
- In separate bowl stir together flour, oatmeal, cinnamon, cloves, baking soda and salt.
- Add dry ingredients, zucchini, raisins and nuts to butter and sugar mixture, mixing just until well blended.
- Drop by heaping teaspoons onto prepared baking pans. Bake one baking pan at a time for 12-15 minutes or until cookies are nicely browned (see photos.)
- Remove to wire rack and cool. Pack in an airtight container; if cookies start getting too soft during storage, leave lid slightly ajar (or refrigerate or freeze them.)
- About 3 ½ dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 40 servings | |
| Calories 85 | |
| Calories from Fat 27 | 32% |
| Total Fat 3.15g | 4% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 65mg | 3% |
| Potassium 67mg | 2% |
| Total Carbs 13.32g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.64g | 4% |
| Protein 1.4g | 2% |
