Cinnamon Zucchini Cakies

zucchini cakies 6Dare I call these breakfast cakies? Well, they remind me of zucchini bread. Scrumptious bite sized morsels of zucchini bread. Which is very appropriate to eat at breakfast time. I know one thing for sure. I ate these for breakfast and I also ate them for dessert. So I guess they’re versatile cakies.

I’ve been doing some baking experimenting and I’ll tell you this. It for once, hasn’t ended in disaster. Which is amazing considering my track record. I’m not saying I’m going to open up a bake shop or anything but still, it’s a small victory for me! And these cakies were one of my experiments that ended with a full tummy. Because I stuffed my face when these things cooled off.

Breakfast? Dessert? A snack when your kids aren’t looking? It doesn’t really matter because these things are purty darn good ANY time of day! And they can’t be too bad for you, right? I mean, they have vegetables in them! So have at it!!

P.S. They’re delicious with a cup of coffee.

Cinnamon Zucchini Cakies (makes approximately 3 dozen)

  • 1 c. butter, softened
  • 1 c. white sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 c. flour
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 – 1 3/4 c. shredded zucchini (about 1 medium zucchini)
  • 1 tbsp. sugar + 1/2 tbsp. cinnamon, mixed together

Preheat your oven to 350. In a stand mixer, add the butter and sugar and mix until fully combined. Add the eggs and vanilla and mix together. Then add the baking powder, cinnamon and salt. Mix. Add the flour 1 cup at a time, mixing just until combined. Add in the shredded zucchini and mix again until combined. Using a cookie scooper, scoop the dough and place the cakie dough balls onto a baking sheet. (If you have old baking sheets like I used to, I’d recommend spraying them with cooking spray. But if you’ve got nice new ones, leave them ungreased.) Using a spoon, sprinkle the cinnamon sugar mixture over the top of each cakie. Bake for 10-12 minutes, or just until the underside of the cakie turns slightly golden. These cakies do not get golden on top.  Leave on the baking sheets for a few minutes, then transfer to a cooling rack. When cakies are completely cooled, place in an airtight container.

So after these had all cooled off, my youngest daughter got the first taste since the other girls were at school. She liked them so much that she told my other kids this when they got home. “Mommy made something with disgusting green stuff in it but they’re really good!” She has a way with words, that little girl of mine.

 

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Soft Chocolate Chip Cakies

cc cakies 11What are cakies you ask? Something like a small cake like cookie. Hence, cakies. Well, I don’t know about you but I have a preference when it comes to cookies. I like them soft and chewy. I’m not a crispy cookie eater, AT ALL. And although I love chocolate chip cookies, I do not love baking them. I basically have a love/hate relationship with baking. I love sweets. I hate baking. Yes, you’re reading my food blog. I know…. But in case you haven’t noticed, dinner is my forte. Despite my past baking disasters, I still chug along and continue to bake every so often. Usually, with it ending in frustration. However, after making these chocolate chip cakie creations, I finally achieved sweet success. Literally!

Here’s my problem with my typical cookie baking. My cookies are never uniformly the same size. Even though I use a cookie scooper and they’re the same size when they go into the oven, they aren’t the same size as each other when they come out of the oven. They spread too much. They get crisp after cooling. And the list could go on. So you can see what I was aiming for in creating the cakies. None of that nonsense basically!

These cakies are chewy, soft, spread very little, are uniformly the same size and lastly…. yummy. And although they are a little taller than your average cookie, they TASTE just like a cookie.

Soft Chocolate Chip Cakies (makes approximately 3 dozen cakies)

  • 1 cup butter, room temperature
  • 1/2 c. brown sugar
  • 1/2 c. white sugar
  • 2 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 3 c. flour
  • 1 10 ounce bag of mini semi-sweet chocolate chips (only use 3/4 of the bag)

Preheat your oven to 350. In a stand mixer, add the butter and sugar and mix until fully combined. Add the eggs and vanilla and mix together. Then add the baking powder and salt. Mix. Add the flour 1 cup at a time, mixing just until combined. Stir in the chocolate chips. Using a cookie scooper, scoop the dough and place the cakie dough balls onto a baking sheet. (I used 3 baking sheets and I sprayed them with cooking spray. Except the one with the Sil Pat on it.) Bake for 10-12 minutes, or just until the underside of the cakie turns slightly golden. These cakies do not get golden on top. Only the bottom please! Leave on the baking sheets for a few minutes, then transfer to a cooling rack. When cakies are completely cooled, place in an airtight container.

cc cakies 10cc cakies 9cc cakies 8cc cakies 7cc cakies 6cc cakies 5cc cakies 3cc cakies 4cc cakiesThese cakies will stay soft for days! If they last that long….

P.S. They’re delicious with a glass of milk or as they’re eaten in our house, IN a glass of milk.