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  • Zucchini Oatmeal Cookies

    1 vote
    Zucchini Oatmeal Cookies
    Prep: 30 min Cook: 30 min Servings: 40
    by Salad Foodie
    406 recipes
    >
    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
    • 1/2 cup butter, softened
    • 1/2 cup sugar
    • 1/2 cup brown sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1 1/2 cups flour
    • 1 3/4 cups oatmeal
    • 1 teaspoon cinnamon
    • 1/4 teaspoon cloves
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2cup raisins or dried cranberries
    • 1/2 cup chopped walnuts

    Directions

    1. Set oven to 350 degrees F. Lightly spray 2 baking pans.
    2. 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.
    3. In large mixing bowl beat together butter, white sugar and brown sugar; beat in egg and vanilla.
    4. In separate bowl stir together flour, oatmeal, cinnamon, cloves, baking soda and salt.
    5. Add dry ingredients, zucchini, raisins and nuts to butter and sugar mixture, mixing just until well blended.
    6. 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.)
    7. 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.)
    8. About 3 ½ dozen.

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