These cookies turned out awesome- but I made a lot of changes. Before adding the zucchini I let it sit with some salt for 30 mins to get the extra moisture out, but that made my batter was too dry so I added another egg. Then I used pumpkin pie spice instead of straight cloves, and with the raisins I tossed in a handful each of pumpkin seeds, pecan pieces and coconut. I ended up with about 4 dozen soft, perfectly golden and very tasty cookies. I may never make them again though, because I can't stop eating them.
YUM!! Such a great recipe! But make sure to double it if you want a lot of cookies. The cloves and cinnamon added just the right flavor.
Bravo on this cookie recipe Deb C! I would not have thought of adding cloves to an oatmeal cookie but it turned out to be absolutely delicious! I love the fact that I can hide a vege in my husband's cookies (yes kids come in all ages). The only thing that was a little odd is that my cookies did not spread out - they stayed mounded but that could be because I used gluten-free flour. Other than the GF flour substitution I made these exactly to instructions and will definitely make them again. A not-too-sweet very tasty all around great cookie!
Made a few modifications to these delicious cookies. Sub'd out 1/2 c whole wheat flour and 3/4 c AP 1/4 c applesauce and 1/4 c butter and 2/3 c milk chocolate chips for the raisins. Wasn't sure how they were going to come out. The dough had a weird consistency but they baked out great. Didn't really spread in the baking and came out very cake like. Brought them to work and everyone complained I didn't make more. Will make again and again.
Too cake like for my taste
I thought these were great but they didn't really fly with the kids. I made 1/2 with raisins and 1/2 with choc. chips and even the choc. chip ones didn't get rave reviews. But I loved them! A little bit of a strange texture and didn't keep that well past a couple days. I think I would make these again to serve fresh if I was hosting a tea/coffee at my house.
These were too dense and cakey.
YUM! I made these cookies for Hubby for Father's Day as oatmeal is his favorite cookie. I did not plant zucchini this year but my friend gifted me some when I had her and her hubby for dinner. The only thing I did different was to not remove the moisture from the zucchini because I was using parchment paper and did not grease the baking sheet. We found these cookies very flavorful delicious and perfectly moist. They are like a cross between a cookie and a muffin. Perfect with a cup of coffee. Just the right size. I will definitely make these again the next time I am gifted more zucchini. Thank you Deb C for sharing such a YUMMY recipe!
Spicy Zucchini Oatmeal Cookie Haiku: "The taste was quite good, but baked up like 'muffin top', breakfast or dessert?" Recipe submitter says to drop these by rounded Teaspoonfuls which wasn't at all possible at all due to the sticky, clumpy oat-ey texture w/ the zucchini and raisins (oh, incidentally, I used 1/4 c. raisin, 1/4 c. chocolate chip) so I made mine into rather large balls, which baked into what I can only describe as resembling a muffin top. Many other reviews mention it being cakey, which is absolutely true so I found that these veered more towards a breakfast treat. To make these breast-feeding-friendly, I also added 1 TB brewer's yeast, 1 TB wheat germ, and half coconut oil for the butter. Very tasty right out of the oven yum yum!
