Another "keeper" recipe is joining the Cookie File!
With the abundance of zucchini this time of the year, it is difficult to pass up a cookie recipe that contains a healthy vegetable!!!
This recipe is easily and quickly prepared and makes about 2 1/2 dozen delicious cookies.
Oat-Zucchini Chocolate Chip Cookies:
1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar, packed
1 large egg
1 large egg
1 1/2 teaspoons vanilla
1 1/2 cups zucchini, shredded
1 cup quick oats
3/4 cups pecans, chopped
1 2/3 cups milk chocolate chips
Preheat oven to 350 degrees
In a mixing bowl, stir together flour, cinnamon, baking soda, and salt. Set aside.
In your Kitchen-Ade mixing bowl, whip together butter, and two sugars until smooth and creamy. Mix in egg and vanilla until blended.
On low speed, add zucchini, and then slowly add the flour mixture.
Stir in the oats, pecans and about 1 1/3 cups of the milk chocolate chips. Save remainder of chips!
If dough is too sticky, add a little extra flour to make scooping dough a bit easier. I use a Pampered Chef cookie scoop! The scoop holds about 2 tablespoons of dough.
With a cookie sheet, lined with parchment paper, drop the scoops of dough about two inches apart. They do not spread too much.
NOTE: I placed a few chocolate chips on top of dough to look presentable for gift giving!
Bake about 12 minutes and cool on sheet for 2 minutes before transferring to wire rack.