I had a weird inspiration for cookies this week when I was at the local farmer’s market. There is one booth I get lettuce for the guinea pigs from, and they happened to have zucchini for sale. The idea was originally zucchini bread, but then I wondered if a zucchini cookie was something that was possible, and the answer to that question is…yes!
The recipe is pretty simple to make, but the problem is that this is one of those recipes that requires a couple of hours for the dough to refrigerate. Even though the recipe calls for an egg to be at room temperature, you can get away with a refrigerated one. The most labor intensive part of this recipe is shredding the zucchini.
This is one of those recipes again where you combine the dry ingredients before mixing it in with the wet ones. Also, you should whisk the white and brown sugars together before mixing them with the butter. When it comes to scooping the dough, the trusty Oxo 1.5Tbsp scooper comes to the rescue again.
For this recipe, if you are baking the cookies on aluminum sheets, you need to put them in the oven for about 18 minutes so the outsides are slightly browned.
The cookies are very good and very moist. It’s essentially zucchini bread in cookie form, and there’s nothing wrong with that whatsoever.
1 cup (140g) shredded & blotted zucchini (see step 1)
2 cups (160g) old-fashioned whole rolled oats*
1 cup (125g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 Tablespoon pure maple syrup*
1 and 1/2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips
Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with 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 down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high 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 chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.
I went with something simple this week, since I was trying to mix it up from the cake-based recipes, and I came across the Rocky Mountain cookies, which is a pretty good recipe.
In all honesty, it feels like a standard chocolate chip cookie with some extra things (old-fashioned oats and crisp rice cereal). These actually came out pretty chewy, and it’s a nice little twist on the old classic. You can barely tell there’s crisp rice cereal in them.
This recipe doesn’t require any pre-planning, so if you want to make this recipe on the fly, this is one of those recipes.
1 cup granulated sugar
1 cup packed light brown sugar
1 cup butter, softened to room temperature
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon baking powder
2 cups old-fashioned oats
2 cups crisp rice cereal (like Rice Krispies)
2 cups chocolate chips
Preheat the oven to 350 degrees.
In a large bowl, cream together the sugars and butter until light and fluffy.
Add the eggs and vanilla and beat well.
Whisk together the flour, baking soda, salt and baking powder in a separate bowl. Then add to the butter/sugar mixture and mix.
Fold in oats, cereal and chips.
Drop tablespoonfuls of the cookie dough onto lightly greased or lined (with parchment or silicone liner) baking sheets.
Bake for 10-12 minutes until the cookies are lightly golden brown but still soft.
Once again, I made the mistake of not reading the directions before making these cookies, because you need to refrigerate these cookies for a minimum of 3 hours, then pull them out of the refrigerator and let them warm back up to room temperature. Yeah, once again, poor planning on my part.
These cookies are probably meant more for fall or winter because of the gingerbread flavor to them. Also, you need to be sure you have cookie butter, which is something I didn’t know existed, but is actually pretty tasty if you feel like eating it with a spoon. Below is a picture of the container for cookie butter.
You’ll find this stuff next to peanut butter at your local grocery store, should you be interested in making this recipe.
Overall, this is a very tasty recipe, and I recommend it if you plan ahead of time. If you want a recipe to make impulsively, this is one you should pass on.
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking powder
1 cup Biscoff creamy cookie spread, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup quick-cooking oats
Whisk together the first 5 ingredients.
In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes.
Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.
Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
I wasn’t sure what I was going to make this week, but a friend of mine sent me an idea, and I thought I could run with it.
The recipe I used was only half the size of the original. The original recipe makes 36 large cookies or 72 larger cookies, which means I might have been baking all night. If you want to make the true original recipe, it’s here.
Despite how these look, they’re very chewy. I was a little skeptical of the combination of flavors, but it actually comes together pretty well.
For the baking cycle, I used a 1.5 tbsp scooper to make “small” cookies. They were baked on aluminum cookie sheets with a single layer of parchment paper and were baked one sheet at a time. They baked for 16 minutes without rotating the sheet halfway, and they came out perfect.
Ingredients: (makes about 36 cookies)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 sticks butter (6 ounces, 12 tablespoons), at room temperature
3/4 cup white sugar
3/4 cup brown sugar
1 1/2 large eggs, beaten (beat 2 eggs and remove about 2 Tbsp)
1 1/2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1 1/2 cups old fashioned rolled oats (I’m not really sure why they need to be rolled oats, but you can probably get away with regular old-fashioned oats)
1 cup sweetened shredded flaked coconut
1 cup chopped pecans
In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Place butter in a standing electric mixer and beat on medium speed until smooth and light for about 1 minute.
Whisk together the white sugar and brown sugar. Slowly add it in and beat to combine for about 2 more minutes.
Add half the eggs, beat, and then add the other half and beat again.
Add the vanilla extract and beat again.
Reduce the speed of the mixer to low and slowly add the flour mixture, until just combined.
Add the chocolate chips, oats, coconut, and pecans, mixing until just combined.
Preheat oven to 350°F. Line two large baking sheets with Silpat or parchment paper.
If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. For smaller cookies, use about 2 tablespoons of the cookie dough per cookie.
Bake at 350°F for 14 to 18 minutes for large cookies, or 13 to 16 minutes for small cookies. Note that if you are using a dark baking sheet, it will absorb more heat, and you won’t need as much baking time.
Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely. You’ll likely need to work in batches, depending on the size of your oven and your baking sheets.
This week I opted for something a little simpler and a little more fun with the Oatmeal Trail Mix Cookie.
This recipe isn’t too difficult to make, although you can use whatever trail/nut mix you want with these cookies. For mine, I used something called a “Mountain Trail Mix” which consisted of:
Candy coated chocolatey pieces
This is a fairly easy recipe to make, although I do recommend actually refrigerating these cookies ahead of time. I didn’t, but the cookies came out just fine.
½ cup unsalted butter, softened
½ cup light brown sugar, make sure it’s fresh and soft
¼ cup honey
1 teaspoon vanilla
1 ¼ cups Bob’s Red Mill Old Fashioned Rolled Oats
¾ cup white whole wheat flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 ½ cups roughly chopped trail mix, divided (see note)
With a hand mixer or stand mixer, beat butter, brown sugar and honey for 2-3 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.
In a separate bowl, whisk oats, flour, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix until combined.
Stir in 1 cup of trail mix by hand.
Cover the dough and refrigerate for two hours or up to overnight (you can skip this step and bake immediately, but I prefer the final texture after chilling).
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
Scoop the dough into two tablespoon balls and place a couple inches apart on the baking sheets.
Use the remaining ½ cup trail mix to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie). Lightly press down on the dough balls to flatten just slightly.
Bake for 9-11 minutes (see note), until the edges of the cookies are done and the very center is still slightly underdone. Do not over bake, as they will finish cooking on the baking sheet. Place the baking sheets on wire racks and allow the cookies to cool completely.
I decided to go with something simple, yet something I’ve never made in its entirety: Oatmeal Raisin Cookies. I decided to go with the tried-and-true recipe that is on the lid of Quaker Oats.
This is a tip I’ve seen on several videos for baking: if your recipe calls for using brown sugar and granulated sugar, whisk them together in a bowl before you mix them with the butter. This will make sure the sugars are evenly distributed before you combine them with the butter.
I modified this recipe a little bit by soaking the raisins in orange juice for 24 hours before putting them in the recipe.
I also made the cookies larger by using a 1.5 tablespoon scoop, and I set the timer for 15 minutes for these larger cookies. They still came out very chewy.
1/2 Cup (1 stick) plus 6 tablespoons butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
1 Teaspoon vanilla
1-1/2 Cup all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt (optional)
3 Cups Quaker® Oats (quick or old fashioned, uncooked)
1 Cup raisins
Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Whisk together combined flour, baking soda, cinnamon and salt in a separate bowl. Add combined mix into bowl and mix well.
Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.