double squash cookies

These cookies went to work with me along with the coco-choco-peanut butter ones because some of my co-workers are allergic to nuts and a couple of others, inexplicably, don't like chocolate. I started with this recipe and made a couple of changes. The name for these cookies came from one of my co-workers since they have both zucchini and pumpkin seeds.

Preheat oven to 350 degrees.

1 cup butter, room temperature
2 cups packed brown sugar 
2 eggs 
1 teaspoon vanilla 

3 cups flour 
1 teaspoon salt 
2 teaspoons cinnamon
2 teaspoons dried lemon peel 
1 teaspoon baking soda 

2 cups grated zucchini squash 
3 1/2 cups oatmeal 
2 cups roasted pumpkin seeds

If the pumpkin seeds are not roasted, spread them out on a baking sheet and put them in the oven for about seven or eight minutes. Stir and return them to the oven, checking them every two or three minutes until they begin to brown. Set aside to cool.

Mix the butter and sugar together for five or six minutes, until the mixture is light and fluffy. Add the eggs and vanilla and mix again.

Combine the flour and the next four ingredients and then add it gradually to the butter mixture. When they are well mixed, add the zucchini, then the oatmeal. Finally, stir in the pumpkin seeds.

Use a 1-ounce scoop to drop the cookies on a baking sheet lined with either a Sil-pat or parchment paper. Cook for 11-13 minutes. Makes a little over five dozen cookies.

Peace,
Milton