This zucchini oatmeal chocolate chip cookie recipe was a new one for me. The oats help absorb some extra moisture from the zucchini, but it’s still definitely soft, even if the edges looked crispy. Next time I would refrigerate it per the directions instead of a quick dip in my freezer!
I STILL have some zucchini to use up, as well as lots of watermelon and cantaloupe to eat, but the cucumbers are slowly becoming dill pickles as we speak!
One thought on “What I Made – Week 14”
You are well this werk….Especially the sweet rolls