**Zucchini Oat Chocolate Chip Cookies

**Preheat oven 350*F

**Bake cookies 14 to 16 minutes

**3 tablespoon Cookie Scoop

**3 Dozen Cookies

Ingredients:

*1/2 cup Coconut Oil, melted and allow cooling

*1 cup Brown Sugar

*1/2 cup Granulated Sugar

*1 Large Egg

*2 teaspoons Vanilla Extract

*2 cups shredded/grated Zucchini, squeeze out excess water

*2 teaspoons Baking Soda

*1 teaspoon Sea Salt

*1 cup White Whole Wheat Flour

*1 cup All-purpose Flour

*4 cups old fashioned Oats

*2 cups Semi-Sweet Chocolate Chips

Instructions:

Cream together in a large bowl add; Oil, brown sugar, sugar and vanilla. Add the egg and mix until incorporated. Stir in shredded/grated zucchini.

Sift together in a bowl; Wheat flour, flour, baking soda and salt. Add 1/3 of the flour mixture at a time to the creamed mixture stir until combined.

Stir in the oats and chocolate chips into the batter, until fully incorporated. Scoop dough (12 scoops) onto a Silpat or Parchment Paper covered half baking sheet and bake.

 

Recipe adapted from Love to be in the Kitchen

Enjoy!

Lindy

Classic Snickerdoodles

**Makes 3 dozen cookies (using 1 tablespoon scoop)

**Preheat oven 400*F.

Ingredients:

*2 and 3/4 cups All-purpose Flour

*1 teaspoon Baking Soda

*2 teaspoons Cream of Tartar

*1/2 teaspoon Sea Salt

*1/2 cup Butter, room temperature

*1/2 cup Butter Flavored Shortening, like Crisco

*1 and 1/2 cups Sugar

*2 Eggs, room temperature 

Sugar and Cinnamon Mixture

Stir together in a small bowl:

*2 tablespoons Sugar

*2 to 3 teaspoons Ground Cinnamon

Topping:

*Optional, Gold Sprinkles

Directions:

Sift together the dry ingredients, into a bowl:  Flour, soda, cream of Tatar and salt and set aside.

Cream together in a bowl using a wooden spoon:   Sugar, butter and shortening, mix until light and creamy, add 1 egg at a time, mix in and then add the second egg mix until incorporated.  Then add 1/3 of the  dry ingredients at a time, mix until combined.

Using a cookie scoop and scoop out dough and shape into balls and roll in cinnamon and sugar mixture. Place dough balls on a 1/2 baking sheet with Silpat or parchment paper. (12 cookies per sheet)

Bake cookies for 8 to 10 minutes. I baked my cookies for 8 minutes and let them cool on baking sheet before removing.

Recipe adapted from my Dad’s Central Milling Cook Book

Enjoy!

Lindy