TOP Reviews:
These cookies turned out awesome- but I made a lot of changes. Before adding the zucchini I let it sit with some salt for 30 mins to get the extra moisture out, but that made my batter was too dry so I added another egg. Then I used pumpkin pie spice instead of straight cloves, and with the raisins I tossed in a handful each of pumpkin seeds, pecan pieces and coconut. I ended up with about 4 dozen soft, perfectly golden and very tasty cookies. I may never make them again though, because I can’t stop eating them.
Bravo on this cookie recipe, Deb C! I would not have thought of adding cloves to an oatmeal cookie, but it turned out to be absolutely delicious! I love the fact that I can hide a vege in my husband’s cookies (yes, kids come in all ages). The only thing that was a little odd is that my cookies did not spread out – they stayed mounded, but that could be because I used gluten-free flour. Other than the GF flour substitution, I made these exactly to instructions, and will definitely make them again. A not-too-sweet, very tasty, all around great cookie!
Made a few modifications to these delicious cookies. Sub’d out 1/2 c whole wheat flour and 3/4 c AP, 1/4 c applesauce and 1/4 c butter, and 2/3 c milk chocolate chips for the raisins. Wasn’t sure how they were going to come out. The dough had a weird consistency but they baked out great. Didn’t really spread in the baking and came out very cake like. Brought them to work and everyone complained I didn’t make more. Will make again, and again.
YUM! I made these cookies for Hubby for Father’s Day as oatmeal is his favorite cookie. I did not plant zucchini this year but my friend gifted me some when I had her and her hubby for dinner. The only thing I did different was to not remove the moisture from the zucchini because I was using parchment paper and did not grease the baking sheet. We found these cookies very flavorful, delicious, and perfectly moist. They are like a cross between a cookie and a muffin. Perfect with a cup of coffee. Just the right size. I will definitely make these again the next time I am gifted more zucchini. Thank you Deb C for sharing such a YUMMY recipe!
I had a good feeling about these cookies even before I baked them. The spicy cake like texture combined with oats and in my case the addition of a few mini chocolate chips made for a very good cookie. The cloves are key for me in this recipe…I did add a pinch of salt and tried to squeeze out some moisture from the zucchini…. I wish I made a double batch…. Next time!!!
Ingredients :
1 cup butter
2 cups sugar
2 eggs
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted. It’s a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.
Ingredients :
1 cup butter
2 cups sugar
2 eggs
1 tsp. vanilla
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
3 cups oatmeal
1 cup zucchini, grated
1 cup carrots, chopped
1 cup raisins
Instructions:
Step 1: Cream butter and sugar together in large bowl.
Step 2: Add eggs and vanilla and continue mixing.
Step 3: Mix dry ingredients together in separate bowl. Add to creamed mixture.
Step 4: Stir in zucchini, oatmeal, and raisins.
Step 5: Roll balls of dough and place 2 inches apart on greased cookie sheet.
Step 6: Bake at 350°F for 10-12 minutes.
From: allrecipes.com