Kitchen sink cookies

By KodiakDavis

Ingredients

• 2 cups grated zucchini
• 1 teaspoon salt
• 1 cup unbleached all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/3 cups rolled or quick cooking oats
• 1 cup semisweet chocolate chips
• 1/2 cup dried cranberries, dried cherries or raisins
• 1/2 cup chopped walnuts or pecans

Details

Servings 30

Preparation

Step 1

Combine zucchini and salt in a colander.
Toss to mix, set aside and drain for 30 minutes.
Preheat oven to 375 degrees.
Combine the flour, cinnamon, baking powder and baking soda in a medium sized bowl.
Whisk to combine.
In a large mixing bowl, combine butter, granulated sugar, brown sugar, egg and vanilla.
Beat until creamy.
With mixer on low speed, gradually add the flour mixture, beating just until blended.
Mix in zucchini, oats, chocolate chips, cranberries and nuts.
Form heaping tablespoon of dough into balls.
Place 2 inches apart on ungreased baking sheets.
Bake for 10 - 12 minutes, until cookies are light golden brown and appear dry.
Cool on the baking sheet for 1 minute then transfer to wire rack to cool completely.

Cookies made with grated summer squash or pumpkin are moist and cake like. Store in airtight container for up to 1 week or freeze for up to 3 months.