Oatmeal cookies with zucchini, coconut and raisins
4 servings
30 minutes
Oatmeal cookies with zucchini, coconut, and raisins are an amazing combination of tender dough rich in aromas and textures. Its history roots in British cuisine, where oatmeal cookies have long been a symbol of home comfort. Zucchini adds softness and juiciness, while coconut flakes bring a light exotic note. Raisins and toffee create a pleasant blend of sweetness and caramel tones. The cookies are perfect for cozy tea times and can be served with hot tea or coffee, enjoying the crispy crust and tender center. This treat will be a great way to surprise guests with an unusual yet harmonious flavor.
1
Preheat the oven to 180 degrees.
2
In a bowl, beat the softened butter with sugar. Add the egg and vanilla and mix well. Then add flour, baking soda, and salt.
- Butter: 100 g
- Brown sugar: 0.5 glass
- Chicken egg: 1 piece
- Vanilla extract: 0.5 teaspoon
- Wheat flour: 1 glass
- Baking soda: 0.5 teaspoon
- Salt: 0.3 teaspoon
3
Then mix in grated small zucchini, oats, raisins, coconut flakes, and toffees.
- Courgette: 1 piece
- Rolled oats: 1 glass
- Dark raisins: 95 g
- Desiccated coconut: 75 g
- Small toffees (fudge pieces): 50 g
4
Place 1 teaspoon of dough on a greased baking sheet, 5 cm apart. Bake for 12-14 minutes until golden.
- Butter: 100 g
