recipe reviews for:

Martian Cookies

“We had a cooking class at Children's Hospital in Orange, CA. These were a favorite for the patients and adults. You should have been there to smell the wonderful scent of cookies right out of the oven and see the children's faces!!! I think these are called martian cookies because of the green flecks, and they are out of this world!!”

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Reviewed: Jul. 3, 2008

I loved the name of these cookies and the accompanying story, but unfortunately the cookies did not come out well. I only used 1/2 c sugar and they still turned out WAY TOO sweet!! I would not make these again, but if I did, I'd exclude the butterscotch chips as they were simply overwhelming.

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BlueSadie

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Frederick, Maryland, USA

Reviewed: Aug. 29, 2007

We loved these cakey cookies. Took them to a neighborhood party and it was the first plate gone. The kids got a kick out of "surprising" their friends with the secret ingredient.

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Poppins

Cooking Level: Expert

Home Town: Upland, California, USA

Reviewed: Aug. 20, 2007

Awesome! Kids and hubby love them! I made them twice last week, once with just semi-sweet chocolate and the 2nd time with dark chocolate. I spiced them up with cloves and nutmeg and replaced 1/2 butter with flax meal. Also used 2 cups zuchini and no butterscotch chips, but 1 cup of chocolate and only used 1/2 the sugar called for. They were plenty sweet. Thanks!

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3 users found this review helpful

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

Reviewed: Aug. 6, 2007

These are great cookies! I memory from my childhood on the farm. If you have picky kids, just peel the zucchini before shredding it. Then there won't be any green shreds- They won't be true martian cookies though, but then the kids won't know there's zucchini in them!

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Bethany

Cooking Level: Expert

Living In: Springfield, Minnesota, USA

Reviewed: Jul. 16, 2007

Actual batter is kind of bland, although cinnamony. Don't realize it with the chocolate chips, butterscotch chips, and oatmeal though! I omitted the walnuts and didn't miss them. Perfect freezer cookie. Zucchini kept the cookie moist and little green flecks visually interesting. I will make again.

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Becki Sue

Cooking Level: Intermediate

Home Town: Morris, Illinois, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Jul. 10, 2007

My son and I made these. We tripled the recipe and added an additional 1 1/2 cups of chocolate chips but did not use the nuts or butterscotch chips. My boys say they are 5 star. I gave them a four only because they are a "little" bland. I think they need frosting, but my boys say they are perfect without it. They are definitely a cake cookie. Not flat our crispy. We decided they should be cooked at 375 for 12 minutes. Otherwise they take 16 minutes and dry out some. Thanks for a nice healthy cookie recipe!

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3 users found this review helpful

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Sandra A

Cooking Level: Intermediate

Reviewed: Jun. 30, 2007

These were fun and wholesome. The reason I didn't give it 5 stars was because I like my cookies to have a bit of a crunch, and these did not. Next time I will put them into paper-lined cupcake tins. I didn't have quick cooking oatmeal in a box, so I used 3 individual sized servings of walnut, date and raisin oatmeal and it worked really well. Thanks for another way to use my zucchini!

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HEATHER8470

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Reviewed: Mar. 6, 2007

For a healthy cookie these hit the spot. I used brown sugar instead of white and cut it down to 1/2 cup. Also I used all whole wheat flour. The butterscotch chips make these phenomenal and so you don't miss the sugar. Thanks for a way to use up all the zucchini I've got in my freezer!

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LDENSVEN

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Millet, Alberta, Canada

Reviewed: Aug. 28, 2006

This was a great recipe to use up my summer zucchinis! My oldest son said, "Mom, these are really moist." I did not cook them till golden brown just till lightly brown. I doubled the recipe too and it came out very well. I will definitely make these again!

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JAK3G

Cooking Level: Intermediate

Reviewed: Jun. 15, 2006

What a fun recipe with a great name. You can say you don't like zucchini, but that excuse just doesn't apply to baked goods with zucchini as an ingredient! Zucchini makes baked goods more moist, and it doesn't have any strong flavor in cookies, cakes or brownies. (So of course squash-haters will love these cookies!) I made them with my toddler, and he loved them. I used whole oats, but put them in the food processor first, since I've found that works best in oatmeal cookie recipes for me. I measure the oats after processing them. I also never bake my cookies more than 8-9 minutes, because that is how we like them! (My husband thinks a brown cookie is burned and I kinda agree.) Thanks for the great recipe!

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18 users found this review helpful