We’re sloooowly getting into a groove for the summer, but last week was a doozy. It had to be the longest week ever. Other than the week Michael was gone – but I’m choosing not to dwell on that.
Anyway. I needed something sweet. I wanted Stephanie’s Blondies, but we didn’t have enough chocolate chips in stock. So I pulled out a cookbook I received for Christmas but have yet to use. (I have an entire bookshelf filled with great cookbooks, but since discovering Dream Dinners last year, I rarely crack them open anymore. Why bother?) I’ve heard a lot about this cookbook – Jessica Seinfeld’s Deceptively Delicious – but I haven’t tried any of the recipes yet. This one looked good, and we had (almost) all of the ingredients, and my kids were bored (UGH! the B-Word!! And it’s only the first week of summer vacation!!), so we set to work.
The result? INCREDIBLE! I usually have such bad luck making cookies, but these are easy, moist, thick (mine usually turn out thin and hard), and DELICIOUS! Deceptively, even. (And yes, the picture only shows 4 cookies because that is all that is left from our batch of 2 dozen!)
Oatmeal Raisin Cookies (with banana and zucchini)
1 c. whole wheat flour
1 c. old-fashioned oats
1 t. baking soda
1/2 t. salt
1/4 t. cinnamon
3/4 c. firmly packed light or dark brown sugar
6 T. trans-fat free soft tub margarine spread, chilled (I used Smart Balance)
1/2 c. banana puree (puree 2 bananas in a blender)
1/2 c. zucchini puree
1 large egg white
1/2 c. raisins
1/2 c. chopped walnuts
Preheat oven to 350. Coat two baking sheets with cooking spray, or line with cooking parchment. In a bowl or ziploc bag, combine the flour, oats, baking soda, salt, and cinnamon, and shake or stir to mix. In a large bowl, beat the sugar and margarine with a wooden spoon until just combined; don’t overmix. Add the banana and zucchini purees, and the egg white, and stir just to blend. Add the flour mixture, raisins, and walnuts, if using, and stir to combine. Drop the dough by heaping tablespoonfuls onto the baking sheets, 1 inch apart. Bake until golden brown, 12-15 minutes. Let cook on baking sheets for 4-5 min., just until they are firm enough to handle, then transfer to cooling racks to cool completely.
She notes NOT to use an electric mixer or the cookies will be tough. I was fresh out of zucchini -LOL- so I just used the banana puree. Her instructions on purees say to cut and steam the vegetables before you puree them in a blender/food processor, or you can use canned (though I’ve never seen canned zucchini!)
At the bottom of the cookbook page, there is a “note” from her famous husband, Jerry: Once Jessica thought she heard a raccoon in the house in the middle of the night. It was me, eating these cookies.
PS: If you’ve tried any of her other recipes, let me know! I may actually pull out all those Pampered Chef gadgets that have been collecting dust over the last two years!