In keeping with my promise to my husband that I wouldn't make savory zucchini dishes for a while, here's yet another sweet zucchini recipe. And these are seriously good cookies! Even if they were just plain oatmeal cookies they would be delicious--soft, yet chewy--but don't forget that these babies have zucchini. So it's practically a health food! (Just ignore the amounts of butter and sugar.) Plus, spread on some frosting (if you're feeling crazy) and you're in for a bite of oatmeal cookie heaven.
Oatmeal Zucchini Cookies
(adapted from Martha Stewart)
Makes about 2 dozen
1 cup flour
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup finely grated zucchini, drained of excess liquid
1 cup oatmeal
1) Sift flour, cinnamon, baking soda, baking powder, salt and nutmeg into a bowl. In a separate large bowl, beat butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2) Beat flour mixture into butter mixture. Mix in zucchini and oats. Refrigerate until firm, about 1 hour.
3) Drop about 2 tablespoons of dough at a time onto parchment-lined baking sheets, spacing about 2 inches apart. Bake at 350 degrees until edges are golden, about 15 minutes. Let cool on a wire rack. Enjoy!