Question, who still has a cookie jar and uses it? I have friends with cookie jar collections, but don’t know of any who use a cookie jar anymore – well at least that would admit it. Do people just not eat cookies these days? Or is a “sleeve” of Oreos just that, a cellophane tube of cookies that are eaten in one sitting – no need to store leftovers? Cookie jar or not, these cookies are worth a try!
Anyone who really knows me, knows that cookies are my kryptonite. I’m always attempting to lose a few pounds, okay maybe 10, well more like 40, and having cookies in the house is a real temptation for me. So I don’t make cookies as often as I used to. With an abundance of zucchini in the garden this year, I just had to make these. And if that’s not a good enough reason, we’re having dinner guests over in a few days and I needed a quick dessert. The challenge now is to save some for them. I think I can, I think I can, I think I can…..
My biggest disappointment when making these cookies, was that I couldn’t find my mother’s recipe. She was an okay cook, but a great baker, especially creating recipes that included zucchini. There weren’t a lot of zucchini recipes back in the day, other than good old Betty Crocker method of steaming them. No one had published a zucchini cookbook yet – she was somewhat of a pioneer at the time. She made the best bread, cake, cookies, casseroles, and frittatas using zucchini. And of course there was an endless supply of zucchini in the garden each summer.
All her recipes were handwritten in a beautiful penmanship that is a lost art in today. Since school children are not being taught “handwriting” as such, they probably wouldn’t be able to read these recipes. Here’s a sample of her handwriting from her Zucchini Spice Cake recipe.
Back to the lost recipe – I improvised, using her zucchini bread recipe as a base, and checked other sources for ingredient proportions for cookies. I added oats to make it a little healthier and chocolate chips because well it’s chocolate! Oh I guess that negates the healthy part, but chocolate enthusiasts might argue that point. I don’t think either ingredient was in her original recipe. They came out great, but I’m probably not a good judge, since you know I think about any cookie is good.
Start by shredding the zucchini. I use a food processor because it’s quick and doesn’t make the zucchini so “wet.”I found these itty-bitty chocolate chips (I think they are called minis by Nestles) and they were perfect for this recipe. They added a little decadence to the flavor with just a little bit of chocolate.
Ready for baking.
Are they done yet? Are they done yet?
Hot out of the oven.
The spices really make this cookie flavorful.
- • 1 1/2 cups all-purpose flour*
- • 1 cup oats
- • 1/2 - 3/4 cup granulated sugar (depending on how sweet you like your cookies)
- • 1 large egg
- • 1/2 cup (1 stick) butter, softened
- • 1 1/2 cups shredded zucchini
- • 1 teaspoon vanilla extract
- • 1/2 teaspoon baking soda
- • 1 1/2 heaping teaspoons ground cinnamon
- • ¼ teaspoon cloves
- • ¼ teaspoon allspice
- • 1/8 teaspoon nutmeg
- • 1 cup chopped nuts
- • 1 cup chocolate chips (regular or minis, milk chocolate or dark chocolate)
- Combine dry ingredients in a small bowl: flour, oats, cinnamon, nutmeg, cloves, allspice, and baking soda.
- Mix butter, sugar with a mixer until smooth.
- Add egg and vanilla extract, to butter/sugar mixture.
- Add zucchini.
- Gradually beat in dry ingredients (flour mixture).
- Stir in nuts and morsels.
- Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.
- Bake in preheated 350 degree oven for 10 to 12 minutes or until light golden brown.
- Cool on wire rack or on paper towels on the counter.
- * Flour options: whole wheat or oat flour (will make cookies a little denser in texture)
- I added both nuts and chocolate chips to my cookies.
- Variation: Eliminate chocolate chips and add 1/2 cup applesauce, 1/2 cup more oats.