Recipe by Wendy
"These great-tasting cookies also have raisins and nuts! Pecans are really nice, but you can use whatever nut you like in these."
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This was a soft, delicious cookie. Made a few changes; pressed the moisture out of the shredded zucchini with paper towels, added just a tad more flour and oats. Cookies remained high and very tender. Will definitely make again.
these cookies were kind of hard to get off the sheet, might want to grease it really well...also was pretty flat and fell apart. i substituted chocolate chips for the nuts, and left everything else the same. flavor was really good, just need to figure out how to keep it together!
I used more zucchini and also added coconut with the raisins and pecans. Great!!!
This is a good soft cookie, I added a couple of tbls more of oatmeal, because the texture was too soft. I did not flatten them as the recipe suggested, it baked up very nice, I did bake for a couple of minutes more for a golden color. My husband liked them, so thats good.
This is a unique way to use extra zucchini. I made these to take camping and they were very good. I am keeping this one!
They were wonderful! I also added extra oats, flour and baking soda. I was temted to add cinnamon or nutmeg...next time!
My son loves these cookies SOOOOOOO much! and my daughter that HATES zucchini loves them too! I've given these to neighbors that have given me the zucchini and they can't believe they are made with zucchini. These are a MUST try!!
Sorry, but I didn't care for this one. These cookies had little to no flavor - something was missing. Also, the cookies came out completely flat and had to be scraped off the cookie sheet. I ended up throwing them all away - they weren't worth all the calories with all that shortening and no flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Oatmeal Cookies
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 28
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