Oatmeal Raisin Cookies

I finally bought Jessica Seinfeld's Deceptively Delicious cookbook because it was on clearance. On one hand, I like the idea of adding tons of veggies to normal foods without my children being the wiser; but on the other hand, I want my children to know and appreciate the fact they are eating vegetables--and like it, dang it :) I also knew that realistically I would never spend the time to cook and puree my veggies. It's just easier to throw them in there, I think. That's why I liked this recipe because it called for banana puree (oh, you mean mashed bananas?) and zucchini puree (I call that shredded zucchini--my children aren't afraid of little green specks, thank goodness). So this one was doable, and pretty tasty as well.
Oatmeal Raisin Cookies
1 cup whole-wheat flour (I ended up adding about 1/3 cup more)
1 cup old-fashioned oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup firmly packed brown sugar
6 Tbsp margarine (I used 4 Tbsp butter)
1/2 cup banana puree (one ripe banana, mashed)
1/2 cup zucchini puree (1/2 cup shredded zucchini)
1 large egg white
1/2 cup raisins
1/2 cup chopped walnuts (optional)

1. Preheat over to 350 degrees. Coat two baking sheets with cooking spray, or line with parchment)
2. In a bowl combine flour, oats, soda, salt and cinnamon.
3. In a large bowl, beat the sugar and margarine. Add banana, zucchini and egg white. Stir just to blend. Add the flour mixture, raisins and nuts. Stir to combine.
4. Drop the dough by heaping tablespoonful onto the baking sheets. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.
Makes 2 dozen cookies