Danish Oatmeal Cookie Recipe Recipe For Zucchini

DANISH OATMEAL COOKIES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Line a baking sheet with parchment paper.
• In a bowl, mix the flour, baking soda, and salt.
• In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy.
• Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
• With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 20 minutes.
• Let cool completely before sprinkling cookies with confectioners' sugar.

SPICY ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.
• Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.

ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, and chocolate chips.
• Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

DANISH OATMEAL COOKIES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
• With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.

HEALTHY ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat the oven to 175C/350F. Line a large baking tray with parchment paper. Alternatively, you can use a cookie sheet.
• In a large mixing bowl, add your ingredients, except for your chocolate chips, and mix well. Fold in your chocolate chips.
• Form 16 balls of dough with the batter. Place the balls on the lined tray and press each one into a cookie shape. Top with extra chocolate chips and bake for 12-15 minutes, or until golden on the edges.
• Allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.

HEALTHIER ZUCCHINI OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper or silicone liner.
• In a large bowl whisk together flour, oats, baking soda, cinnamon and salt; set aside.
• In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.
• Add wet ingredients to dry ingredients and mix until just combined.
• Fold in chocolate chips. The dough will be a little sticky.
• Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand or back of a spoon.
• Bake for 13-16 minutes or until cookies start to turn golden brown on the edges.
• Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ZUCCHINI RAISIN COOKIES

Steps:

• In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.

ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugars together until light in color and very fluffy - 3 to 5 minutes.
• Add the vanilla and eggs and beat for another minute.
• Add the grated zucchini and mix until incorporated.
• Sprinkle the flour, cinnamon, baking powder, baking soda, and salt over the wet ingredients. Mix everything together on low speed until well combined. Add the oats and mix to combine.
• Scoop dough into balls using a 1 ounce scoop and place on a baking mat or parchment-lined baking sheet.
• Bake for 12 to 16 minutes until the center is set and the edges are golden. Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a wire rack. Store covered.

LACY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
• In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
• Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.