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    Zucchini, Peanut and Oatmeal Cookies


    Source of Recipe


    billk54

    List of Ingredients




    1/2 cup unsalted butter -- softened
    1/2 cup chunky peanut butter
    3/4 cup firmly packed light brown sugar
    3/4 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup old-fashioned oats
    1 1/2 cups coarsely grated green zucchini -- loosely packed
    1 cup finely chopped pitted dates

    Recipe



    PREHEAT oven to 375F.

    In a large bowl and using an electric mixer set on medium speed, beat
    together the butter, peanut butter and sugars until smooth. Beat in the
    eggs and vanilla.

    In another bowl, stir together the flour, baking soda and salt. Stir the
    flour mixture into the egg mixture until fully incorporated. Then stir in
    the oats, zucchini and dates, mixing well. Drop the dough by rounded
    teaspoons onto ungreased baking sheets, spacing them 2 inches apart.

    Bake in the oven for approximately 15 minutes, or until lightly browned.
    Let cool slightly on the baking sheets, then transfer to racks to cool
    completely. Makes about 4 dozen cookies. [PER COOKIE 92 Cals, 4g total
    fat, 14g carbohydrate, 1g fiber, 2g protein, 53mg sodium]

    VARIATIONS: Replace dates with a combination of chocolate chips, raisins or
    dried cherries. Replace zucchini with other squash -- winter or summer
    varieties.

    COMMENTS: A chewy and moist drop cookie. These cookies are not good
    keepers: plan on eating them within a day of baking.

 

 

 


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