Zucchini-Carrot Oatmeal Cookies
Every year, the further we advance into summer, the more abundant the zucchini and carrots seem to be. I’ve known some years when gardens produced so many zucchinis that people almost shuttered their windows when they see anyone coming up the walk with produce from their garden! Anyway, this is a simple, chewy sort of plain cookie that makes a good snack with a cold glass of milk or afternoon cup of hot tea.
½ cup butter
3/4 cup honey
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
grated zest of one orange
½ cup finely grated zucchini
½ cup finely grated carrots
1 cup rolled oats
1 cup of one or a combination of the following: chopped dates, raisins, dried cranberries, or dried apricots.
Preat oven to 375 degrees. Use vegetable oil spray or parchment to prepare baking sheets.
Cream together the butter and honey. Blend in the egg and beat well. Combine the dry ingredients and mix in alternately with the zucchini-carrot mixture. Stir in the oats and chosen dried fruits.
Drop by teaspoonsful on prepared baking sheets. Bake for approximately 10 minutes depending on your oven. Makes about four dozen cookies.
For an added treat either dip tops in melted chocolate or glaze with lemon icing. Your children might not even guess about the vegetables and fiber you are sneaking into the cookies.