Skip to main content

Zucchini Coconut Chip Oatmeal Cookies


Every summer as a child I looked forward to mom's zucchini nut bread. Light and fluffy loaf pan filled with perfectly moist, tenderly plucked off the vine, gently shredded zucchini and fresh off the tree sweet and slightly oily, finely chopped pecans. She would make loaf after loaf and when she finally could catch up to the house eating them, the loafs were securely wrapped and stored in the freezer for a later date. Next week, next month, next season, the defrosted loaf bread was just as good as it was the first day straight out of the oven. 

Not having mom's recipe and not wanting to ruin memories of her perfection, a slightly different recipe was used: Zucchini Oatmeal Chocolate Chip Cookies.

Modifications Made: 
One cup flour was substituted with half cup white flour and half cup whole wheat flour. Dark brown sugar instead of light brown, half cup of milk chocolate chips and half cup of semi sweet chocolate chips, and half cup of chopped walnuts were added.

Scaled for Likability: Good 
Concerned the cookies were going to be sweet, the cookies turned out to be only slightly too sweet. The cookies were chocolatey and chewy, crunchy on the outside, tender and moist on the inside, and just enough green to seen but not really tasted. These cookies would be great as cookie bars as well as flattened slightly before cooking to make thinner, crunchier cookies.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi