Zucchini Oatmeal Raisin Maple – now that’s an interesting cookie!!! …and well worth the adventure!!!
Total Time
30 minutes more or less…including baking time. Yields 2 dozen cookies
Ingredients
- 1 cup shredded (& blotted) zucchini
- 2 cupts old-fashioned whole rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamom
- 1/2 cup (1 stick) unsalted butter softened to room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 2 T pure Springboro Tree Farms Traditional Maple Syrup
- 1 1/2 tsp pure vanilla extract
- 1 cup raisins
Directions
Lightly blot the shredded zucchini with a paper towel…but no need to squeeze out all the moisture
Whisk the oats, flour, baking soda, salt and cinnamom together in a medium bowl. Set aside
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and both sugars together on medium speed until creamy…about 2 minutes. Add the egg and mix on high until combined…about 1 minute. Scrape the sides and botton of the bowl as needed. Add the Springboro Tree Farms maple syrup and vanilla and mix on hight until combined.
Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the raisins. Cover and chill the dough in the refrigerator for at least 2 hours (or up to 4 days). If chilling longer than a couple of hours, allow to sit at room temperature at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350. Line baking sheets with parchment paper or silicone baking mats.
Scoop or roll cookie douth, a heaping 1.5 of dough per cookie, and place 3 inches apart on the baking sheets. Bake 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.