Kitchen Sink Cookies

Moist and chewy Kitchen Sink Cookies made with oats, dried cranberries, chocolate chips, pecans and zucchini... everything except the kitchen sink!

5 from 3 votes

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Course: Snacks, sweets

Cuisine: Biscuits/Cookies, cookies

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 141kcal

Preheat oven to 180 degrees celsius (fan-forced). Line 3 large baking with baking paper trays and set aside.
Place the grated zucchini into a colander and squeeze out all of the excess liquid (see notes).
Beat the butter, raw sugar, brown sugar, egg and vanilla extract until pale and creamy.
Add the pinch of salt, plain flour, cinnamon, baking powder and bi-carb soda and beat until just combined.
Add the drained zucchini, oats, chocolate chips, dried cranberries and chopped pecans and stir through until combined.
Place tablespoons of the dough onto the prepared baking trays - leaving a 2 inch gap between each cookie.
Bake for 10-15 minutes or until the cookies are lightly golden brown and appear dry.
Cool on the trays for a couple of minutes before transferring to a wire rack to cool completely.

Preheat oven to 180 degrees celsius (fan-forced). Line 3 large baking with baking paper trays and set aside.
Place the grated zucchini chopped into large chunks into the Thermomix bowl. Mix on Turbo until finely grated. Place into a colander and squeeze out all of the excess liquid (see notes).
Insert the butterfly into the Thermomix bowl. Beat the butter, raw sugar, brown sugar, egg and vanilla extract on Speed 4, 1 minute or until pale and creamy (you might need to scrape down the sides of the bowl partway through). Remove the butterfly.
Add the pinch of salt, plain flour, cinnamon, baking powder and bi-carb soda and mix on Speed 4, 5 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined.
Add the drained zucchini, oats, chocolate chips, dried cranberries and chopped pecans and mix on Reverse, Speed 3, 8 seconds (using the spatula to help mix).
Place tablespoons of the dough onto the prepared baking trays - leaving a 2 inch gap between each cookie.
Bake for 10-15 minutes or until the cookies are lightly golden brown and appear dry.
Cool on the trays for a couple of minutes before transferring to a wire rack to cool completely.

It's important to squeeze out all of the excess liquid from the grated zucchinis.

If the mixture is too wet to form into cookies on the baking trays, mix through a little more plain flour.

These are moist and chewy cookies.

Store the cookies in an airtight container for up to 1 week or freeze for up to 3 months.