These are realllllllllly yummy cookies. Dont tell anyone there is zucchini in them... they'll NEVER know! Cook time is the amount of time it takes to cook each batch of cookies!
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 eggs, beaten
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)
- 2 cups semi-sweet chocolate chips
- 1 1⁄2-2 cups walnuts, chopped (optional)
- First you will want to preheat your oven to 350 degrees F.
- Spray cookie sheets with cooking spray or line with Parchment paper.
- Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
- Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
- Stir in the zucchini.
- Fold in your walnuts (optional), and chocolate chips.
- Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
- Bake for 15 to 20 minutes, or until golden.
- Do not over-bake, or you will not enjoy your cookies.
- Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
- This recipe makes a lot but is easily halved to make 4 dozen instead of 8!
- We make these for Christmas sometimes, and therefore make a lot to give away!
Wow! Started up with cooking a batch of these and, what with the grandkids running in and out, finally ended up cooking a total of three batches. Great flavor and a nice, soft cookie. One word of warning: Use a strong mixer or do it by hand. An underpowered mixer is going to have a tough time 'cuz the dough is thick! Now, excuse me while I go finish off a couple that I hid in the cupboard.
I was interested to know how these would taste with zucchini in them, they were great!! You would never know. Its gotta be one of the best ways to use up some of those garden zucchini. I really like the hint of cinnamon too. I did halve the recipe and they came out fine! Thanks love!
Making some right now. Yes, more of a cakey textured cookie, but I don't mind the texture and the flavor is good. Mine didn't turn out very puffy, or nearly as beautiful as HeatherFeather's photo. ;( Perhaps because I used spelt flour. Or maybe she is just a better baker. I did drop by tbsp. rather than by tsp. because I don't have a cookie scoop that size and with the dough being so sticky I didn't trust not using a cookie scoop, so that might account for it also. Thanks for another fun way to use zucchini.
NOTE: I did have trouble storing these cookies as they stuck together if I arranged them overlapping on a plate.