On Saturday, I wanted to cook. It had been so long since just Price and I were at home...so long since I could cook just because it was fun. But there was a problem too...I was wearing a splint from a recent surgery. So I enlisted Price's help. He did a great job doing all of the things I couldn't do one-handed! Especially opening containers. Note to food companies...shouldn't one-handed people be able to open your products too? Anyway, we were trying to use up some zucchini from last year before the new crop comes in. So we made kitchen sink cookies (the healthy version)-they contain everything but the kitchen sink.
Kitchen Sink Cookies
Ingredients:
1 cup whole-wheat or unbleached all-purpose flour
1 1/2 tsps ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
2 c. grated zucchini
1 tsp salt
1 stick (1/2 c.) butter, softened
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 lg egg
1 tsp vanilla extract (not imitation)
1 1/3 c. rolled or quick cooking oats
1 c. semisweet chocolate chips
1/2 c. dried cranberries, cherries, raisins, or berries
1/2 c. flax seeds or nuts
Note: shredded carrots or apple, or baby spinach may be substituted for the zucchini
Directions:
1. Put zucchini and salt in a colander. Let sit for 30 minutes.
2. Preheat oven to 375.
3. Mix flour, cinnamon, baking soda, and baking powder in a bowl and set aside.
4. In a large mixing bowl, combine butter, sugars, egg, and vanilla. Beat to combine.
5. Slowly add the flour mixture to the bowl using low speed.
6. Mix in oats, zucchini, chocolate chips, dried fruit, and flax seeds or nuts.
7. Form heaping table spoons into balls and place on greased baking sheets 2 inches apart.
8. Bake for 10-12 minutes, until cookies are light golden brown and appear dry.
9. Cool on wire racks.
Makes 24-30 cookies.
Enjoy!
