Tag Archives: cookie

Pumpkin Oatmeal Cookies

Committee Meeting working lunch, 9/27/12 (used roasted cushaw squash puree)

These soft, chewy cookies have all the flavors of fall. You can use canned pumpkin, or you can use roasted squash puree from any kind of winter squash.

  • 1 cup all purpose flour
  • 1 cup whole wheat flour (or substitute more all purpose if unavailable)
  • 1 1/2 cups rolled oats or quick cooking oats (not instant)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice OR 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup pumpkin puree (OR puree from any other winter squash)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips OR raisins OR dried cherries/cranberries

Heat oven to 350. Grease baking sheets.

In a medium bowl, mix together both flours, oats, baking soda, spices, and salt.

In a large bowl using an electric mixer if available, cream butter and both sugars. Add pumpkin puree, egg, and vanilla and beat to combine. Add flour mixture and mix until combined. Add chocolate chips or dried fruit and mix in.

Drop dough by rounded tablespoons onto cookie sheets. Bake for 12-14 minutes, until lightly browned and set. Cool at least 2 minutes before removing from sheet.

Yield: about 48 cookies.


Zucchini Cookies

Community garden training session, 7/11/12

You’ve heard of zucchini bread, but what about zucchini cookies? These cookies are soft and cake-like, and quite delicious.

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1/3 cup honey
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup shredded zucchini*
  • 2 cups (12 ounces) chocolate chips

Preheat oven to 350. Grease 2-3 cookie sheets.

Using an electric mixer, cream butter and sugar together until fluffy. Add eggs and continue to beat, then add honey and vanilla.

In a separate bowl, combine all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg. Gradually add this mixture to the wet ingredients and mix until combined. Add zucchini and chocolate and mix to evenly distribute.

Drop by spoonfuls onto cookie sheets. Bake for 10-14 minutes, until golden and set.

Makes about 3 dozen cookies.

VARIATION: Zucchini Bars – Prepare batter as directed. Grease a rimmed baking sheet or a 9×13 baking pan and spread batter evenly in pan. Bake for 15-18 minutes, until bars spring back when touched and a toothpick inserted into them comes out clean.


*Grow your own cookies! Zucchini can be grown in your garden.

Hamentaschen (traditional Jewish cookies for the holiday of Purim)

Committee meeting working lunch, 3/8/12 (Purim)

Purim is a Jewish holiday that commemorates when the Jewish people of long-ago Persia were saved from a plot to kill them. Hamentaschen are supposed to look like the ears of the villain in the story. Hamentaschen dough is soft and too sweet. Poppy seeds and prunes are traditional fillings, but you can use any jam or jelly, or get creative with chocolate, peanut butter, and more.

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