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