This week we talked about cookies and squash-flavored coffee in our column, so we thought it fitting to post our favorite squash-flavored cookie recipe!
They weren’t that kind of cookie, Scarlett
That’s because they didn’t have the recipe! So now your web browser can make really good cookies, instead of the ones that bust you for trying to adopt abandoned puppies at 2am.
Oatmeal Zucchini Cookies
3/4 c. sugar
3/4 c. brown sugar
1/2 c. butter, softened
1/2 c. applesauce
1 tsp. cinnamon (or more)
1 tsp. salt (plus a couple grinds of sea salt just because)
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: chopped nuts, raisins, choc. chips
Cream butter and sugars. Add applesauce, cinnamon, salt, vanilla and eggs. Mix in grated zucchini. In a separate bowl, combine flour, soda, and oatmeal. Mix into butter/sugar concoction. Fold in nuts, raisins, chips and whatnot. Add more chocolate chips because, obviously.
Drop in rounded spoonfuls onto a greased cookie sheet. Wet the palm of your hand and flatten the lumps. Bake at 350 for 10 minutes, or until they look almost done. Take them out of the oven, but leave them on the cookie sheet to finish baking.
We’re not telling you how many they make so you can lie about how many you ate. You’re welcome.
(reprinted with permission from TroutTowers)
If you haven’t read the column we’re talking about, it’s on the WickedLocal website. (Not that it will help clarify things, mind you, but it will give you something more to read so you don’t have to fold laundry or whatever it is you’re avoiding by reading this.)