html xmlns:og='' xmlns:expr=''> Lounging at the Waldorf: Zucchini Oatmeal Cookies


Monday, August 29, 2011

Zucchini Oatmeal Cookies

When I was a kid, mothers across California, mine included, discovered the "exotic" zucchini.  Their own mothers had served boxes of Birdseye peas and carrots, carefully excavated out of freezers several inches thick with ice and long since robbed of any nutritional content.

But it was a new day! These New Moms were going to do better for their kids!  They were going to cook a vegetable so packed with vitamins that no one could even spell it!

Only problem was, the New Moms boiled the helpless zucchini as if it were a witch on trial.  

But, you know, they loved us.

Luckily, time has moved on and can we all spell as well as nicely cook zucchini.  We can even combine it with sugar and oats, bake it into a cookie, and charge nine times as much for it at Whole Foods.   Or make it ourselves.

Zucchini Oatmeal Cookies

1 cup flour
½ teaspoon baking soda
½ teaspoon salt
6 oz room temperature butter
1 cup sugar
1 egg
3 cups rolled oats
1 cup shredded zucchini, packed
  • Combine flour, baking soda, and salt in a bowl.  
  • Combine butter and sugar in another bowl and beat at high speed until fluffy, about 5 minutes.  
  • Beat in egg at medium speed.
  • Stir in flour mixture.  
  • Stir in oats and zucchini. 
  • Let sit for 30 minutes.  
  • Spoon dough onto buttered cookie sheet with tablespoon.
  • Bake at 350 for 15 - 17 minutes.
  • Share with your mom, intermittently thanking her for introducing you to such a nice vegetable.

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