Zucchini Oatmeal Cookies are moist soft and delicious!
This is a yummy recipe for Zucchini Oatmeal Cookies. I love making cookies because they are quick and easy. I also like that I can just grab one or two cookies to satisfy my sweet tooth.
If you are looking for other tasty zucchini recipes then check out this recipe for zucchini muffins that is yummy, and also quick and easy.
We are back from our vacation in Eureka Springs, and it is now time to get back to business. Vacation was relaxing for me and the kids, but I am not sure it was as relaxing for my husband because he did all of the driving.
We live in Kansas where it is very flat and most roads are straight. Not so in Arkansas! Some of the steepest roads we encountered were right there in downtown Eureka Springs.
Arkansas is a very beautiful and scenic state.
These are the ingredients for the cookies.
The dry ingredients.
The butter and sugars, creamed.
The egg and zucchini added to the creamed butter and sugars.
The cookie dough, ready to be put onto the cookie sheets.
Ready to go into the oven!
Cooling, waiting for the yummy frosting.
The ingredients for the frosting, except I forgot the milk (oops!).
For the cookies
- 1 1/2 cups flour
- 1 3/4 cups oats, old-fashioned or quick cooking
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 cup grated zucchini
For the frosting
- 2 cups powdered sugar
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoons vanilla
- 1 tablespoon milk
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- Preheat oven to 400°.
- In a medium bowl mix together the flour, oats, baking soda, salt, and cinnamon; set aside.
- In a large bowl cream the butter, sugar, and brown sugar, add the egg and zucchini, mix well. Batter will be somewhat watery. Next add the dry ingredients and mix well.
- Drop by rounded teaspoons onto a greased cookie sheet. Bake for 8-10 minutes or until golden brown and set. Cool on cookie sheet for 2-3 minutes and transfer to cooling racks. Cool completely.
- Cream the powdered sugar, sour cream, butter and vanilla until smooth. Add 1-2 tablespoons of milk until frosting is a spreadable consistency. Frost cookies.
- Store in an airtight container either on the counter or in the refrigerator.
The total time on this recipe is 15 minutes to prepare the dough, 10 minutes to bake 2 cookie sheets X 2, plus 3 minutes for each batch to cool on the cookie sheet, for a total of 41 minutes (15 + 20 + 6 = 41).
The finished cookies, ta-da!
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