Zucchini Butterscotch Cookies Recipes
ZUCCHINI OATMEAL COOKIES
Perfect to go with your St. patricks day celebration or just for fun. I sometimes add raisins instead of the Chocolate chips.
Provided by christensenshelley
Categories Dessert
Time 22m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, and chocolate chips.
- Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.
Nutrition Facts : Calories 184.1, Fat 8.8, SaturatedFat 5.1, Cholesterol 17.9, Sodium 65.8, Carbohydrate 26.1, Fiber 1.9, Sugar 14.2, Protein 2.7
BUTTERSCOTCH ZUCCHINI BREAD
Make and share this Butterscotch Zucchini Bread recipe from Food.com.
Provided by Bev. E.
Categories Quick Breads
Time 1h25m
Yield 1 large loaf
Number Of Ingredients 13
Steps:
- Beat together the sugar, eggs, zucchini, oil and vanilla.
- Add dry ingredients to flour.
- Then the other mixture.
- Beat until smooth.
- Add pudding mix, oats and nuts.
- Grease a 5x9 bread pan.
- Bake at 350 for about 1 hour.
Nutrition Facts : Calories 5775.1, Fat 311.8, SaturatedFat 43.8, Cholesterol 634.5, Sodium 4833.5, Carbohydrate 688.9, Fiber 31.3, Sugar 412.4, Protein 84.7
ZUCCHINI GRANOLA COOKIES
"To use up an abundance of garden zucchini, try these wholesome soft-textured cookies," suggests Janice Brady of Des Moines, Washington.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour, granola, baking soda and salt; add to creamed mixture and mix well., Stir in zucchini and chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 177 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 137mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.
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!!
Provided by THEA
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 13
Steps:
- 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 four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, 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. ENJOY!
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.9 g, Cholesterol 17.9 mg, Fat 9.7 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.4 g, Sodium 110 mg, Sugar 10.7 g
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5/5 (2)Total Time 50 minsCategory DessertCalories 253 per serving
- Preheat oven to 350°F. Spray a 9x13 pan with non-stick spray or use the butter & flour method.
- In a large bowl add the butter and brown sugar. Using a hand-held mixer, cream them together until they are lighter and fluffier.
- Add the eggs and vanilla to the butter mixture and mix until fully combined, 1-2 minutes. Scrape down the bowl as needed.
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- Cook butter in a saucepan over medium heat till it starts to turn golden brown, stirring occasionally. Add the brown sugar. Remove from heat and let cool for 5-10 minutes.
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