I had a some grated zucchini in my freezer that I wanted to use up so I thought I'd give this recipe a try. Oh me, oh my! These cookies are soft and chewy with a cake-like texture and are really yummy. (Just an FYI: I've made similar recipes that are equally as good flavor wise, but for whatever reason always crumble on the bottom when I take them off the cookie sheets? Anyway, I didn't have that problem with this recipe. Also, I'm thinking grated apple would be a good substitute for the zucchini if you are looking to mix things up!)Soft Zucchini Cookies
1/2 cup shortening
1/2 cup granulated sugar
1 cup brown sugar
2 eggs, beaten
3 cups grated zucchini (I didn't measure and probably only used two cups)
2 1/2 cups flour
2 cups quick oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup raisins or chocolate chips
1 cup chopped nuts
Cream shortening, sugars and eggs until fluffy; stir in zucchini. Sift flour, baking powder, baking soda, cinnamon and salt; add to zucchini mixture. Stir in oatmeal until well blended. Add nuts and chocolate chips or raisins. Drop by spoonfuls onto greased cookie sheets. Bake at 375 for 12-15 minutes or until barely golden around the edges. Delicious!Source URL: http://science-logic.blogspot.com/2010/09/i-just-ate-way-too-many-cookies.html
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