Both of these recipes make old fashioned, soft cookies that will remind you of those you used to get from Grandma’s cookie jar. They are delicious; even my husband, a zucchini hater, has eaten almost half of a batch of Zucchini Oatmeal cookies. He didn’t have a chance to eat many of the Zucchini Chocolate Chippers because my Grandson, Jake beat him to it. The zucchini doesn’t add a strong or strange flavor; rather, it keeps the cookies moist and fresh.
Both of these cookies are quick and easy. To save time, use a scoop that holds the equivalent of a tablespoon to put the cookies on the sheet. If you clean up while the cookies are baking, you won’t have any mess when you’re finished. Enjoy!
Zucchini Chocolate Chippers
Makes 5 dozen cookies
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 small zucchini, finely grated (about 1 cup packed)
1 tablespoon orange zest
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
Cream the butter and sugar until fluffy; add the egg and vanilla and mix well, then mix in the zucchini and orange zest. Add the flour, baking soda, and salt. Stir in the chocolate chips.
Drop by tablespoonfuls onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes, or until lightly browned. Transfer to cooling racks.
Zucchini Oatmeal Cookies
Makes 6 dozen cookies
No one will guess that zucchini is in these moist and delicious cookies. I like them because they aren't too sweet.
1/2 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups zucchini, grated and packed
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup oats
1 cup granola type breakfast cereal, or use Honey Bunches of Oats, or Cranberry Crunch, etc.
1 cup raisins
Cream the butter and sugar until fluffy; beat in the egg and vanilla. Add the zucchini and mix well. Add the flour, baking soda, cinnamon, and nutmeg; mix, then add the oats, granola cereal, and raisins. The batter will be quite stiff.
Using a 1" scoop, scoop balls of dough onto parchment-lined or greased baking sheets; press each ball down slightly. Bake at 350° for 10-12 minutes, or until lightly browned. Transfer to cooling racks. Store in an airtight container.