Zucchini Oatmeal Cookies

Ever since I made some delicious black bean brownies a few weeks ago, I've had the itch to add veggies to other baked goods.  Thanks to a summer issue of Everyday with Rachael Ray, I found the perfect recipe!  You honestly cannot taste the zucchini.

Zucchini Oatmeal Cookies

• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces room-temperature butter
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1 egg
• 3 cups rolled oats
• 1 packed cup shredded zucchini
• 3/4 cup raisins

In bowl, combine flour, baking soda and salt. Using an electric mixer, beat butter and sugars at high speed until fluffy, 5 minutes. Beat in egg at medium speed, then flour mixture. Stir in oats, zucchini and raisins; let sit for 30 minutes. Bake 1/4 cupfuls on 2 parchment-lined baking sheets at 350 degrees , switching pans halfway through, until golden, 15 to 17 minutes. Cool on a wire rack.