Monday, September 12, 2011

Zucchini Oatmeal Cookies

This recipe offers a way to use up all that zucchini from the garden or frozen shredded zucchini. These are great cookies and your children will not even realize they are eating a vegetable in this little treat.

3/4 cup shortening
1 cup honey
2 eggs
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups zucchini, grated
1 cup raisins
2 cups quick-cooking oats
1 cup walnut pieces

Cream shortening and honey, add eggs and beat well. Mix in flours, spices, and zucchini and continue mixing. Fold in oats, raisins and nuts. Drop by tablespoons on a greased cookie sheet. Bake in preheated 350 degree oven 10 to 12 minutes. Makes 3 to 4 dozen depending on size you make cookies. Enjoy!

Notes: My husband bought a 12-oz. squeeze-bear of honey and it barely poured into an 8 oz measuring cup. However, the cookies didn't suffer in terms of taste or moisture. I was nervous about the fact that all the sweetness would come from an all-natural source like honey (especially since I am not a fan of honey). I shouldn't have been. The sweetness was just right and the extra spices evened out the honey flavor. I omitted raisins (because I don't like those either), I used pecans instead of walnuts, and I used old-fashioned oats instead of quick cooking.

All of these changes made no difference at all. The cookies are delicious. The one kind of weird thing about them is that they have very little body. You pick one up and take a bite and the rest of it sort of crumbles in your hand. So I've solved this by storing them in Tupperware in the fridge and/or freezer.

Courtesy: The Southern Lady Cooks

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