Zucchini Oatmeal Cookies

I knew cooking with my rambunctious group of 5-year-olds would be a challenge, but I was pleased with how these cookies turned out, and how we still managed to have a brief discussion of where each ingredient came from despite their short attention spans. While they ate their snack, they took turns grating zucchini and softening the butter in a big hug. They then chose a piece of paper on which I had drawn the source of each ingredient in the recipe, and they had to determine which ingredient it was. They could free play until it was their turn to add the ingredient, or stick around to help stir.

I won’t vouch that these are the most delicious cookies in the world, but the proportions were quick and easy for the kids to measure, and they kept begging for another when it came time to eat them!

Zucchini Oatmeal Cookies

(2 dozen)

1/2 cup butter, softened

2/3 cup honey

1 egg

1/2 tsp. vanilla

1 cup whole wheat flour

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

1 cup grated zucchini

1 cup oats

Slice the butter into a large bowl and cream it together with the honey using a fork. Then beat in the egg and the vanilla. Sift together the dry ingredients in a smaller bowl, then mix into the larger bowl. Stir in the zucchini. Drop in rounded spoonfuls onto a greased cookie sheet and bake 10-12 minutes at 375ºF.

This entry was posted in Breads and Baked Goods, Cooking With Kids. Bookmark the permalink.

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