Zucchini is in abundance…Yay! Best way to get your veggies, zucchini bread, zucchini cake, zucchini cookies, right? Ok, probably not the best, but the most delicious!
Zucchini Oatmeal Cookies:
1 1/3 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 cup oats
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup sugar
1 large egg
2 tsp vanilla
1 cup grated zucchini
Preheat oven to 350°. Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and oats, set aside. Cream together butter, brown sugar, and sugar until light and fluffy. Add egg and vanilla, mix until combined. Add dry ingredients and mix until just combined. Add grated zucchini and mix very well. Drop dough onto lightly greased baking sheet, using cookie scoop to make cookies same size. Bake for 11 to 12 minutes or until lightly browned. Cool completely.
Buttercream Frosting:
1/2 cup butter, softened
2½ cups powdered sugar
2 tsp vanilla
3 T milk
Whip all ingredients together with electric mixer to creamy spreading consistency. Put two totally cooled cookies together with a good amount of buttercream frosting. Makes about 36 cookies or 18 sandwiches. Keep in the refrigerator.
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
Cookies Cakes Pies Oh My 