Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick cooking oats
1 cup grated zucchini
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
3/4 cup white sugar
1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl beat butter until soft, add
sugar, and beat until fluffy. Add egg and vanilla, beat well.
In a medium bowl stir together flour, cinnamon, baking
soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed.
With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
Drop by rounded teaspoons about 2 inches apart onto
un greased cookie sheets. Bake for 10-12 minutes or until golden brown.
Cool sheets and then cookies on a cooling rack.
This is a great recipe for Halloween.