Spicy Zucchini Oatmeal Cookies recipe

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Ingredients

1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
½ cup butter, softened
⅔ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
1 cup shredded zucchini
½ cup raisins

Nutrition Info

85.9 calories
carbohydrate: 12.8 g
cholesterol: 14.3 mg
fat: 3.5 g
fiber: 0.6 g
protein: 1.3 g
saturatedFat: 2 g
servingSize: -
sodium: 47.5 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.

  2. Stir together the flour, baking soda, cinnamon, and cloves in a bowl, set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.

  3. Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough, mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.

Recipe Yield

2 1/2 dozen cookies

Recipe Note

In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted. It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.

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