* Exported from MasterCook *
Zucchini, Peanut and Oatmeal Cookies
Recipe By : SQUASH : A Country Garden Cookbook*
Serving Size : 48 Preparation Time :1:10
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
1/2 cup chunky peanut butter
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned oats
1 1/2 cups coarsely grated green zucchini -- loosely packed
1 cup finely chopped pitted dates
PREHEAT oven to 375F.
In a large bowl and using an electric mixer set on medium speed, beat
together the butter, peanut butter and sugars until smooth. Beat in the
eggs and vanilla.
In another bowl, stir together the flour, baking soda and salt. Stir the
flour mixture into the egg mixture until fully incorporated. Then stir in
the oats, zucchini and dates, mixing well. Drop the dough by rounded
teaspoons onto ungreased baking sheets, spacing them 2 inches apart.
Bake in the oven for approximately 15 minutes, or until lightly browned.
Let cool slightly on the baking sheets, then transfer to racks to cool
completely. Makes about 4 dozen cookies. [PER COOKIE 92 Cals, 4g total
fat, 14g carbohydrate, 1g fiber, 2g protein, 53mg sodium]
VARIATIONS: Replace dates with a combination of chocolate chips, raisins or
dried cherries. Replace zucchini with other squash -- winter or summer
varieties.
COMMENTS: A chewy and moist drop cookie. These cookies are not good
keepers: plan on eating them within a day of baking.
*Recipe from SQUASH: A Country Garden Cookbook by Regina Schrambling (1994:
Collins). Nutrition by Mastercook, edited by Pat Hanneman
mailto:
[email protected] (9/98)
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4776 5663 500
