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!
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.