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.
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup butter, softened
- ⅔ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- 1 cup shredded zucchini
- ½ cup raisins
Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.
Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.
Prep time: 15 mins / Cooking time: 15 mins / Total time: 30 mins
Serving: 30 / Yield: 2 1/2 dozen cookies