Monday, July 19, 2010

Zookies-(Zucchini Butterscotch Cookies)

Readers, I am back with zucchini. I may have taken a break, but my zucchini plant did not. Ahem, in other news: we had a smallish skunk trapped under the trampoline. Other than being quite smelly, he really was a shy and unobtrusive fella. The full force of his funk, fortunately, was felt by no one. But still. No one was willing to frolic on the trampoline knowing Pepe La Pew was down there. On the advice of Animal Control, we made a little ramp from bits of wood and gently slid it down between the springs. I use the term "we" loosely here. It worked! He is gone. I think. Unless skunks can dig underground holes. Apparently, I know very little about skunks. Sometimes I see them on my early morning runs, so I cross the street and give them a wide berth. We haven't had the opportunity to really get to know each other, and maybe it is for the best.
One more news item: I am now on Facebook. And Twitter. I'm always about 3.5 years behind the maddening crowd, but I made it at last. Would you like to follow me? In about six more years, I'll figure out how to provide a link so you can do that. In the meantime, you can check my left hand side bar to get updates throughout the day. Just in case you wanted to know that I popped some hamburger buns in the oven, or that my package from Land's End arrived, or that Sailor is disappointed from her orthodonist's appointment. Ooh, wee.
And now, the cookie. A few years ago, a friend of mine raved about a butterscotch zucchini cookie. I dismissed it as lunacy and never thought of it again, until I had Mount Everest of zucchini on my kitchen counter. I scoured the Internet, made the recipe, and hey-they were really good. Don't expect to taste zucchini. I made some with and without, just to be certain that the flavor was indiscernable. The texture, however is changed. Think soft and cakey with little nibs of butterscotch and caramely oats. Be sure to undercook them just a little bit, as they tend to firm up after they come out of the oven.

Zookies- Zucchini Butterscotch Cookies
Estimated Cost: &3.00 for a half batch
1 1/4 c. packed brown sugar
1/2 c. soft butter
1 tsp. baking powder
1/2 tsp. salt1/2 tsp. cloves
1/2 tsp. nutmeg
2 eggs
1/4 c. milk, omit if using frozen zucchini
2 1/2 c. flour
1 tsp. cinnamon
1/2 c. chopped nuts
1 c. shredded zucchini
1 c. butterscotch chips
Cream sugar and butter; add eggs, milk; beat well. Mix and add dry ingredients. Stir in rest of ingredients. Drop by spoonfuls on greased cookie sheet. Bake at 375 degrees for about 12 minutes.
Next Up:
Lots of Ways Banana Cake-then more zucchini


Julie Harward said...

Oh YUM...I could have those for dinner right...and I would too! :D

Tammy Miller said...

I can't wait to try these out...but I think you meant 1/2 cup butter, not 12 cups :)

Mandy said...

Darn, the 12 cups of butter is what caught my eye! :)

Seth and Julie said...

I am a sucker for cookies, and notorious for not eating my veggies. I am very curious about this. I guess I still get credit for eating my veggies if they are in cookies, right? Unless they truly are baked with 12 cups of butter. Yum...that would be Paula Deen style.

Oh, and don't were not the last holdout on Facebook and Twitter. I have steared clear of Facebook and still don't even understand what Twitter is? I am lucky just to be tech saavy enought to leave this comment. So I would follow you but I don't even know what that means or how to do it. I will stick with blog stalking you for now.

Seth and Julie said...

sorry about the typos...should've proofread before submitting.

The Renouf Family said...

12 cups of butter? A Freudian slip for sure!

gigi said...

I think this a great use of your zucchini, I'd sure try them.

Michal said...

As long as I don't really need 12 cups of butter, I have all the ingredients I need in the house and will be trying these ASAP. Maybe I'll use this recipe to try out my new propane oven in order to have cookies while not heating up the kitchen.

By the way, if people want to follow you on twitter, they just need to click the birdie below your twitter updates. I am now a follower:)

Tightwad Mom said...

What divine yumminess! I can't wait for my plant to start producing! That's great that your on Facebook(it still scares me,it took me a whole year to get up enough courage to start a blog...LOL!).

The Japanese Redneck said...

I'm picking fresh zucchini tonight.

Oh no, my Dr. would stroke if I ate 12 cups of butter.

Cathy A. said...

These look great! You mention the taste of oats, but oats aren't listed as an ingredient. Should there be oats in the recipe?

Allison said...

These look yummy. It looks like I need to run to Michal's to try them out. :)

By the way, I just saw today that The Pioneer Woman has a Zucchini cake in her archives called "Stop the Presses". It sounds promissing too.

It's all Good- The Allen Fam said...

Oh Yum....I have zucchini fresh from my garden and have been wondering what I wanted to fix with it...besides same old thing. I'm looking forward to making the salsa, and pasta dishes ....looks good.

val5464 said...

How funny, I was just checking your blog for the first time in a while to find a treat to make with Luke. Perfect timing I guess because we also have a never ending zucchini plant in our backyard. I will have to start using some of these recipes, starting with these cookies. Thanks!

Karen said...

I have a batch in the oven, I can't wait for them to come out!!

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Sara said...

Are there oats in the recipe? It's not listed, but you said you love the crunch from the oats. I'm making them right now. Maybe I will just throw in a cup. I'll let you know!

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