Oatmeal Zucchini Cookies

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Oatmeal Zucchini Cookies

This unique cookie creation was developed out of pure desperation of what I could do “new” with a crop of never-ending zucchini from the garden.  The texture is very moist and cake like, the addition of nuts, dates and chocolate balance out the complexity of flavors.  Of course you can eliminate anything you do not care for and replace it with something else like coconut or raisins.  No matter your choice you are in for a delightful decadent treat.  Another unique quality of this dessert is that it is made with honey instead of sugar, this also adds to the over all moist texture.

Time: 1 hour     Difficulty:  Easy     Yield: 29 cookies

Recipe

• 1 c. zucchini, grated and squeezed dry
• 1 stick butter unsalted, softened
• 2/3 c. honey or agave syrup
• 1 egg, large
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1 tsp. cinnamon
• 1/4 tsp. all spice
• 1 c. oats, old fashion
• 1 c. dates, chopped or raisins
• 3/4 c. walnuts, chopped
• 1 c. chocolate chips

Preheat oven to 375°F, adjust racks to accommodate two lightly sprayed or greased cookie sheets, set aside and gather all your mise en place for this recipe.

1 stick (1/2 c.)butter, 1 large egg and 2/3 c. honey or agave syrup

2 c. flour, 1 tsp. soda, 1/2 tsp. salt, 1 tsp. cinnamon, 1/4 tsp. nutmeg & 1/4 tsp. all spice in one bowl.  1 c. oatmeal, 1 c. chopped dates, 1 c. walnuts and 1 c. chocolate chips

Cream together the honey, butter and egg until light and fluffy, scrape down the sides of the bowl often with a rubber spatula.

Sift flour, spice and soda mixture, add to butter mixture and mix on low speed of your mixer until combined.

Squeeze dry by hand the zucchini to remove any excess moisture.  Add this to the above mixture and stir well to combine.

Fold in the remaining ingredients or substitutions you may have chosen.  When completely combined refrigerate cookie dough for 15 minutes to allow the oatmeal to absorb any additional moisture.  Dough at this time can be refrigerated overnight if desired.

Scoop cookies to desired size, I have used the red scoop #24.  This will yield me 27 cookies this size.  Place in oven and bake for 7 minutes, rotate sheet pans from top to bottom and spin the pans to ensure a even and proper baking.  Set timer for an additional 7 minutes for a total bake time of 14 minutes.  Since these cookies have more moisture than others it is important to give them their full baking time.  If you are unsure check with a toothpick like you would for a cake for doneness.  Remove from cookie sheet and place on a cooling rack.

Enjoy a warm cookie with a cup of coffee or a tall glass of milk.  Store cookies in an airtight container for up to 3 days or freeze for up to 6 months.  Check our some of our other recipes!

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