‎"...a little 'trouty', but quite good" ~ Eve Kendall, North By Northwest

Thursday, August 13, 2009

oatmeal zucchini cookies

Overrun by zucchini as we are, I have been in the mood for a certain sort of zucchini cookie. I've made a few, but they haven't been The One. Finding the right zucchini cookie is a little like dating, you know? You go on the briefest of descriptions, hoping it works out, and then realize there are Critical Elements missing that are deal breakers. If only you had looked over the ingredients and noticed, for instance, that there was no oatmeal. Or maybe you'd notice that right after 1t vanilla it says "four parts pathological liar." And then you say "fine, I'll just make my own." Which is why if you look carefully you can see where Chris is stitched together with dental floss.

What I wanted was an oatmeal zucchini cookie with chocolate chips and maybe some other stuff. I wanted it to not make me feel guilty for eating 12 of them. This, a concoction from the Kitchens at Trout Towers, is that cookie.

Oatmeal Zucchini Cookies

3/4 c. sugar
3/4 c. brown sugar
1/2 c. butter, softened
1/2 c. applesauce
1 tsp. cinnamon (or more)
1 tsp. salt (plus a couple grinds of sea salt just because)
2 eggs
1 tsp. vanilla
2 cups grated, unpeeled zucchini
3 cups flour
1 tsp. baking soda
3 cups oatmeal
4 cups total of any/all of the following: chopped nuts, raisins, choc. chips

Cream butter and sugars. Add applesauce, cinnamon, salt, vanilla and eggs. Mix in grated zucchini. In a separate bowl, combine flour, soda, and oatmeal. Mix into butter/sugar concoction. Fold in nuts, raisins, chips and whatnot. Add more chocolate chips if you're me.

Drop in rounded spoonfuls onto a greased cookie sheet. Lumps should be roughly the size of a pregnant ping pong ball. Wet the palm of your hand and flatten the lumps. Bake at 350 for 10 minutes, or until they look almost done. Take them out of the oven, but leave them on the cookie sheet to finish baking. This, my friends, is the secret to everything.

Notes:
It was 10 minutes in my casino oven (wherein you take your chances), so keep an eye on them.

I used large eggs. If you have small eggs, such as this one, you'll need three or four. Isn't it the cutest thing you've ever seen? It's from one of the rookie chickens.


Also, how you get 2 cups of grated zucchini is your own business. I grated one of ours and ended up with half a gallon of grated zucchini. Heaven help us. You might be just fine with one normally sized zucchini.

Finally, I happen to love a little sea salt in my sweets, so I added more chocolate and a couple grinds of salt to the second half of the batch.

My final ratio was 2 cups chocolate chips, 1 cup raisins and 1 cup chopped walnuts. I used walnuts because I couldn't be bothered to open the bag of pecans.

If you are not planning on eating 12, use a full cup of butter and omit the apple sauce.

Now eat them.

16 comments:

Lesha said...

Oh Yum!

And I always envy someone who can just whip something up in their kitchen. I need a very clear recipe. No "maybe a bit of this" or "ooooo, some of that might make it really pop". No....I do that and I dont' get pop...I get, well...just ad an extra o and you know what I get.

Bella said...

is it not blasted hot there? i'll test your recipe when the oven doesn't make the house feel like....well, an oven. and would that be whole wheat flour so that you can really feel like eating them would actually be good for you?

you are really becoming suzi homemaker, aren't you?

Susan said...

Weather finally turned and it was almost chilly here last night. Perfect for turning the oven back on. Bella, I used mostly white flour with some ground flax seed thrown in so I could be pious about it. Maybe half and half? Otherwise they start to taste like dog biscuits.

JAbel said...

In the four cups total ingredients I'd add the secret ingredient like one would use in Brownies.

Kristin @ Going Country said...

I find the image of a pregnant ping pong ball to be very disturbing.

Hit 40 said...

I will try the sea salt trick. Yummy. My trick is to use half butter and half crisco (shortening) for the fat.

Debbie said...

That sounds great. Love the huge egg. And, you know I love a recipe that has a little "spunk" to it:)

JennyMac said...

Wow...these sound so good.

Lisa said...

Yumyumyumyum and guilt free because they have vegetables!

Also, my verification word is "womponon" which just seems like it should be a town in upstate NY or something, no?

WhisperingWriter said...

The zucchini kind of freaks me out a little bit to be honest.

Other than that, this sounds good!

Sherrill said...

Wow!!! Just wanted to let you know I made some of your Oatmeal Zucchini Cookies. They are awesome. I didn't have any of the raisins, nuts or chocolate chips. Decided to make them anyway. I forgot to put in the 1/2 c. butter (I accidently omitted it when hand wrote the recipe to get it to the kitchen)and didn't realize it until they were all done. Not to worry. They didn't need the butter. I will make these as long as I have zucchini available. I can't wait for my husband to get home from work to try them. If there are any left, that is. LOL. Thank you for posting. Hugs, Sherrill

Anonymous said...

About how many cookies does this recipe make?

Anonymous said...

When you say, 3 cups of oatmeal, do you meal rolled oats, or cooked oatmeal?

Susan said...

Dry, rolled oats. Happy baking!

Julie said...

Cookies turned out terrific. I needed to cook them a little longer... more like 15 minutes.

Anonymous said...

How many dozen cookies does this recipe make?