You Can Have Your Cookie – And Eat Your Vegetables, Too!
That’s right – I used “cookie” and “vegetables” in the same sentence! Last night I made Martian Cookies with the zucchini from last week’s share. Guess what? The cookies are good…really good! And the kids love them! Yay! Yes, they ARE a dessert, with butter and chocolate and sugar. But they also have shredded zucchini, oatmeal and walnuts – you know, good-for-you stuff!
Here is the recipe as I made it:
- 1/2 cup butter
- 3/4 cup sugar (I use Demerara sugar, also known as Turbinado sugar)
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cups flour (I used 3/4 cup unbleached all-purpose & 3/4 cup whole wheat)
Martian Cookie dough
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt (I use kosher)
- 1 cup quick cooking oats
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup chopped walnuts
- 1/2 cup semisweet chocolate chips (I used mini chips because that’s what I had)
- 1/2 cup butterscotch chips (I used white chocolate chips because I did not have butterscotch)
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, beat butter until soft. Add sugar and beat until fluffy. Add egg and vanilla, beat well. In a medium bowl, stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture. Beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts, chocolate and butterscotch pieces. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack.
My batch made 39 cookies. We still have a few left…Mmmmmm!
Martian Cookie