I’ve been seeing baked goods with zucchini all over the blog world lately and I finally jumped on the bandwagon. The texture of these soft pillows of sugary sweetness remind me a lot of pumpkin cookies. Unlike a traditional cookie, these are cakey and chewy from the applesauce and zucchini. Which also means they are a healthy cookie, no?!? The butterscotch chips was a great add that I highly recommend! Hope you all have a fantastic weekend!! Thanks so much for stopping by!
Oatmeal Zucchini Cookies
Recipe from Trout Towers
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup butter, softened
- 1/2 cup applesauce
- 1 tsp cinnamon
- 1 tsp salt
- 2 eggs, room temperature
- 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: butterscotch chips, chocolate chips, raisins, chopped nuts, etc
1. Preheat oven to 350 degrees.
2. Cream butter and sugars. Add applesauce, cinnamon, salt, vanilla, and eggs. Mix in grated zucchini.
3. In a separate bowl, combine flour, soda, and oatmeal. Mix into butter/sugar concoction. Fold in chips, raisins, nuts and whatever you want.
4. Drop rounded spoonfuls onto a greased cookie sheets. Lumps should be roughly the size of large ping pong ball. Wet the palm of your hand and flatten the lumps. Bake for 10-12 minutes, or until they look almost done. Allow to finish cooking on cookie sheet before transferring to cooling rack.
- 1/2 cup shortening
- 1/2 cup butter
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 2 tbsp milk
1. Cream together butter and shortening. Add in vanilla. Beat in sugar 1 cup at a time until all is combined. While mixer is on medium/high speed, beat in milk 1 tbsp at a time until desired consistency is achieved.
- Cookies are great without the frosting as well!
- I baked mine for 12 minutes and then pulled them out of the oven and allowed them to sit on the cookie sheet for an additional 4 minutes before transferring to cooling rack.