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Ingredients
| multipurpose shortening: 1/2 cup |
| vanilla extract: 1 tsp |
| honey: 3/4 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 1 cup |
| baking soda: 1/8 tsp |
| baking powder: 1 tsp |
| salt: 1 dash |
| rolled oats: 1 cup |
| pecans (chopped): 1/2 cup |
| zucchini squash (grated): 1/2 cup |
| seedless raisins (packed): 1/2 cup |
Zucchini Oatmeal Cookies
Credit: AllRecipes
User rating:
"These great-tasting cookies also have raisins and nuts! Pecans are really nice, but you can use whatever nut you like in these."
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Prep Time
min -
Cook Time
min -
Servings
50 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream together the shortening, vanilla, and honey. Beat in the egg until well blended. Combine the flour, baking soda, baking powder and salt; stir into the honey mixture. Stir in the rolled oats, zucchini, pecans and raisins. Drop by teaspoonfuls on greased cookie sheet, and flatten slightly using a fork.
- Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.