Make👏🏼These👏🏼Cookies👏🏼
They have something for everyone. They’re crunchy. They’re also SOFT. They’re delicious. They have zucchini in them! And I KNOW if you have a garden you have more zucchini than you know what to do with right now👩🏼🌾
Lightly squeeze shredded zucchini in cheese cloth or kitchen towel. Place 1 cup aside. Whisk oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside. In another bowl add softened butter, both sugars, eggs, maple syrup and vanilla then add to dry ingredients. Cover and chill the dough in the refrigerator for at least 2 hours (or freeze for 30 min if you need to bake them quick!). Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mat like mine here. Scoop cookie dough (I usually do 1 tbsp or 1.5 tbsp) about 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. Remove and allow to cool.
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Cookies stay fresh covered in the refrigerator for 1 week🍪
