Oatmeal Raisin Zucchini Cookies
The softest, chewiest oatmeal cookies, with a solid dose of spice, generously loaded up with raisins, and ultra-moist from grated zucchini. These Oatmeal Raisin Zucchini Cookies are a seasonal spin on a classic cookie! Bonus: a batch of these Oatmeal Raisin Zucchini Cookies comes together fast from start-to-finish!
Servings 24
Ingredients
- 2 cups quick oats
- 2/3 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup butter melted, slightly cooled
- 1 large egg
- 2 tsp. vanilla extract
- 1 1/2 cups grated zucchini
- 2 cups raisins divided
- 2 - 3 tbsp. coarse sugar
Instructions
- In a large bowl, whisk together quick oats, flour, baking soda, salt, cinnamon, and brown sugar.
- In a small bowl, whisk together butter, egg, and vanilla.
- Add the wet ingredients to the dry ingredients, along with zucchini and 1 1/2 cups raisins.
- Stir until incorporated - batter will be thick and quite heavy.
- Drop dough by rounded tablespoonful (golf ball-sized) onto parchment paper or silicone mat-lined baking sheets, and flatten slightly.
- Lightly press 4-5 additional raisins on top of each cookie.
- Sprinkle each cookie lightly with sugar.
- Bake at 350 degrees for 12-15 minutes, or until centers appear set and edges are lightly browned.
- Remove from heat, and allow to cool on baking sheets for 2-3 minutes before removing to wire racks to cool completely.
- Store in an airtight container. These will last for a few days at room temperature, but for a week or so if stored in the refrigerator. They also freeze beautifully.