Recipe: Kitchen sink cookies

Ingredients:

2 cups grated zucchini

1 teaspoon salt

1 cup unbleached all-purpose flour

11⁄2 teaspoons ground cinnamon

• 1⁄2 teaspoon baking powder

• 1⁄2 teaspoon baking soda

• 1⁄2 cup (1 stick) unsalted butter, softened

• 1⁄2 cup granulated sugar

• 1⁄2 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

11⁄3 cups rolled or quick-cooking oats

1 cup semisweet chocolate chips

• 1⁄2 cup dried cranberries, dried cherries, or raisins

• 1⁄2 cup chopped walnuts or pecans
  

Instructions:

1. Combine the zucchini and salt in a colander. Toss to mix and set aside to drain for 30 minutes.

2. Preheat the oven to 375°F.

3. Combine the flour, cinnamon, baking powder, and baking

   soda in a medium-sized bowl. Whisk to combine.

4. In a large mixing bowl, combine the butter, granulated sugar, brown sugar, egg, and vanilla. Beat until creamy. With the mixer on low speed, gradually add the flour mixture, beating just until blended. Mix in the zucchini, oats, chocolate chips, cranberries, and nuts.

5. Form heaping tablespoons of the dough into balls. Place 2 inches apart on ungreased baking sheets.

6. Bake for 10 to 12 minutes, until the cookies are light golden brown and appear dry.

7. Cool the cookies on the baking sheets for 1 minute. Transfer to wire racks to cool completely.

Makes 30 cookies

Credit: Andrea Chesman, https://www.andreachesman.com/