“In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted. It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.” - by Deb C
Ingredients
Adjust Servings
Original recipe yields 2 1/2 dozen cookies
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.
- Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.
Nutrition
Amount Per Serving (30 total)
- Calories
- 86 cal
- 4%
- Fat
- 3.5 g
- 5%
- Carbs
- 12.8 g
- 4%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 ..." See moreI 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."
roseatwirl
"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...." See more"
YantisTheMenace
"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..." See more'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!"
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