Dark Chocolate Chip, Oatmeal, Zucchini Cookie |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found a zucchini cookie recipe in the newspaper, made it for my wife and she ate three cookies before they had cooled. I decided to change some of the ingredients without changing her desire to eat them as fast as I can make them. This recipe has it's a keeper from all of my taste test dummies that have volunteered to try them. I hope you enjoy them as much as we do. P.s. my neighbors 3 year old son won't eat zucchini, but stuffs himself with these cookies. Ingredients:
1 cup all-purpose flour |
2 1/2 cups old-fashioned oatmeal (divided) |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 cup brown sugar |
1/4 cup granulated sugar |
1/2 cup unsalted butter |
2 ounces reduced-fat cream cheese |
1 teaspoon vanilla |
2 eggs |
2 cups zucchini (shredded) |
1/2 cup dark chocolate chips |
Directions:
1. Place 1 1/4 cups oatmeal in a food processor and grind until a fine powder. Add 1 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon, pulse 10 times until well mixed. Store in a bowl and set aside.
2. Split a medium sized zucchini down the middle and run through the food processor shredder blade, until you have about 2 cups shredded zucchini.
3. In a medium sized bowl mash room temperature butter and cream cheese, with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla and 2 eggs, mix until smooth and creamy. Add flour - oatmeal mixture until fully incorporated. Add shredded zucchini, fully incorporate, then add 1 cup regular oatmeal and 1/2 cup dark chocolate chips until fully mixed. Add additional 1/4 cup regular oatmeal to mixture if necessary to thicken mixture (if needed).
4. Place 1 tablespoon of cookie mixture on a cookie sheet, bake for 15 minutes at 350 degrees until golden brown and delicous.
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