These cookies made delicious and satisfying treats for our recent road trip to Montreal. I sandwiched some with a layer of cream cheese in the middle and left others plain. They are perfectly cake-y with a great crunch from the oats & nuts.
The recipe is straight from this month’s MSL, with a few small modifications. The cream cheese – I didn’t make frosting, just used regular whipped cream cheese – really added a great dimension.
You’ll need:
- 1 cup all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Coarse salt
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup finely grated zucchini
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped toasted pine nuts
- 8 ounces whipped cream cheese, room temperature
- Preheat oven to 350 F. Sift together flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl.
- Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
- Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
- Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes.
- For the sandwich cookies: Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Rinse and repeat.
[…] the meantime, check out these earlier s&h recipes featuring walnuts: Zucchini bread cookies and Pumpkin, zucchini and chocolate chip […]