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  • Writer's pictureDairy Keen

Zucchini Oatmeal Cookies

It is that time of year when you need to keep your car locked in that church parking lot! You might come out to find zucchini in your back seat! Here is a fun recipe to use up a bit of that zucchini! They taste like Oatmeal Cookies but they stay soft. I eat these for breakfast, after all they are oatmeal!

Zucchini Oatmeal Cookies

1 Cup Butter, room temperature 1 Cup Sugar 1 Cup Brown Sugar 2 Eggs, room temperature 1 teaspoon Vanilla or Orange Extract 1 teaspoon Baking Soda 2 teaspoon Cinnamon 1 teaspoon Nutmeg ½ teaspoon Allspice 1 teaspoon Salt 2 Cups unpeeled and grated Zucchini 2 Cups uncooked Oatmeal 3 ½ Cups All-purpose Flour 1 Cup chopped Walnuts or Pecans 1 Cup Raisins or Cransens (I like raisins so I use 2 cups)

Pre-heat your oven to 375 degrees.

In a large mixing bowl; cream the butter and sugars together until light and fluffy. Add the eggs and beat well until combined. Add the extract. In another bowl combine the dry ingredients. Add to the creamed butter mixture, along with the zucchini, nuts, and raisins. Mix to combine.

Drop spoonful of dough onto an ungreased cookie sheet. Put 15 cookies per pan. Bake for 10-12 minutes. Remove from oven and let cool for a few minutes, then remove from pan and place on a cooling rack. The cookies that are not eaten immediately place into a plastic bag to keep soft.

Yield about 48 cookies.

**To make Gluten Free use Gluten Free Flour and ½ teaspoon Xanthium Gum. Make sure to use Gluten Free Oats also.

Hope you are having a great summer! School starts so very soon!


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