Zucchini Butterscotch Cookies

“Are you putting vegetables in those cookies?”

My inquisitive boyfriend seemed alarmed that I’d waste to coveted butterscotch chips on anything so strange.

These butterscotch chips prompted an entertaining conversation at the grocery store a few weeks ago.

Me: Seriously. What are we ever going to use them for. It’s a waste.
Jim: They look delicious. We need to get them
…etc…

Tonight I decided it was time to put them to use, and when I googled “butterscotch cookies” this was the third recipe listed on www.cooks.com. I consider it to be quasi-healthy, in that it included zucchini, AND would give me an excuse to use my new food processor (Valentine’s gift).

I admit, these little guys aren’t pretty, but they’re delicious. Like a lighter version of pumpkin bread. I can’t believe it but you can’t taste the zucchini at all.

Here’s the recipe:

1 1/4 c. packed brown sugar
1/2 c. soft butter
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
2 eggs
1/4 c. milk, omit if using frozen zucchini
2 1/2 c. flour
1 tsp. cinnamon
1 c. shredded zucchini
1 c. butterscotch chips

It called for adding raisins and nuts, but I believe both those elements ruin cookies, so they have been omitted.

Method:

Cream sugar and butter; add eggs, milk; beat well. Mix and add dry ingredients. Stir in rest of ingredients. Drop by spoonfuls on greased cookie sheet. Bake at 375 degrees for about 10-12 minutes.

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3 thoughts on “Zucchini Butterscotch Cookies

  1. Other fabulous uses for butterscotch chips are Oatmeal Scotchies and Chocolate Rice Krispie Treats! Even though there is 1/2 a cup of butter and over a cup of sugar in these, there is also tons of zucchini which makes these healthy. 🙂

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