Reviewed: Aug. 25, 2004

This was a tasteless cookie for us. I made it for a group of church children and rescued these cookies by adding chocolate frosting. I even added the extra shortening and egg and it was not moist. Will not try this recipe again.

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Reviewer:

Shakerbaker

Cooking Level: Expert

Reviewed: Aug. 22, 2004

I have made these cookies twice because the first time they disappeared faster than expected. Fabulous!! The cookies were so moist and tasty! Second time I added chocolate chips. Thank you for sharing this great recipe.

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Reviewer:

mom2wildchild

Cooking Level: Intermediate

Home Town: Bowie, Maryland, USA

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Aug. 20, 2004

this recipe really didn't turn out very good at all. No taste and too doughy. Would not make again.

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Reviewer:

BHERMANN

Reviewed: Aug. 19, 2004

These were okay but a little to cake-like for our taste.

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Reviewer:

LESLEYfromWI

Reviewed: Aug. 18, 2004

Wonderful, however,they tended to be a little dry and I felt that more butter/shortning could have improved the flavour. The second time I made these cookies I increased the butter to 3/4 cup and added an extra egg and they were much better. A great cookie, they freeze well and good for lunches.

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Reviewer:

Chris in Montreal

Home Town: Montreal, Quebec, Canada

Reviewed: Aug. 18, 2004

The basic recipe is okay. I should have read the reviews prior to trying the recipe. Some white or dark chocolate chips would be a positive addition, pecans also. The next time I try these, I will add 1/2 teaspoon of cinnamon.

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Reviewer:

HOPHEAD

Cooking Level: Expert

Home Town: Eldon, Iowa, USA

Living In: Anchorage, Alaska, USA

Reviewed: Aug. 10, 2004

Excellent way to use extra zucchini from the garden. No one would ever know these cookies contain zucchini. I added white chips and walnuts to the dough. They turned out moist and delicious. I'll be making them again soon. They would also be good with peanut butter chips.

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Reviewer:

MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

Reviewed: Aug. 4, 2004

These were absolutely delicious! I didn't have any unsweetened cocoa, so I use a package of Irish Hot Cocoa mix. I also added chocolate chips. These were better than any chocolate chip cookie i've ever had. I did have to cook them for about 15 minutes, but that may be because I made them a little bigger (used a pampered chef medium scoop)

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Reviewer:

KEDOWNS11

Reviewed: Jul. 22, 2004

A 5-star recipe! Cookies and chocolate are my greatest weaknesses, so this recipe has it all. I've been trying several new zucchini recipes lately to use up the seemingly never-ending supply coming out of my garden this year. These cookies are so moist and delicious. Mine puffed up nicely while baking and have a cake-like texture. The only thing I added was some chopped pecans. GREAT!

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Reviewer:

BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

Reviewed: Jul. 21, 2004

These are yummy - so moist. Great way to use up all the extra zucchini. I used margarine. I added chocolate chips. I think next time I will include some pecans. Very good - they won't last long at our house!

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