Zucchini Cookies
A Hannah Swenson Recipe
Yields: 8 dozen cookies
1 cup
granulated sugar
1 cup brown
sugar (packed tightly)
1 cup
softened butter (2 sticks)
1 teaspoon
baking soda
2 large eggs
beaten
1 ½
teaspoons vanilla
1 ½ cups
peeled and shredded zucchini (that’s about three 8 inch zucchini)
1 cup
chopped walnuts (or pecans)
6 ounce bag
chocolate chips (1 cup)
4 cups all-purpose
flour (don’t sift, pack it down in the cup when you measure it)
1.) Measure out the white sugar and the
brown sugar in a large bowl. Add the softened butter and beat with a wooden
spoon until the mixture is nice and fluffy.
2.) Mix in the baking soda and make sure
it’s evenly distributed.
3.) Beat the 2 eggs in a glass with a
fork and then add them to your bowl. Add the vanilla extract and mix everything
thoroughly.
4.) Peel the zucchini. Shred them with a
cheese grater. Measure out 1 ½ cups, packing it down in the measuring cup, and
then add it to your bowl. (peeling
zucchini avoids green cookies)
5.) Stir until the shredded zucchini is
thoroughly incorporated.
6.) Add the chopped nuts and the
chocolate chips. Mix well.
7.) Add the flour in one-cup increments,
stirring after each addition. When all the flour has been added and stirred in,
the resulting dough will be quite stiff.
8.) Drop by teaspoonfuls onto a cookie
sheet that has been sprayed with nonstick cooking spray or lined with parchment
paper.
9.) This dough is soft. If you find it’s too
difficult to work with, chill it for 20 to 30 minutes in the refrigerator and
then try again. I used a 2-teaspoon cookie scooper and dipped it in water every
three scoops or so.
10.) Bake the cookies at 350 for 10-12
minutes or until lightly browned.
11.) Cool the cookies on the cookie sheet
for two minutes, and then remove them to a wire rack to cool completely.
12.) After these cookies are cool, you can
store them in a covered container and they’ll keep very well that way.
