Image via iStock, pamela_d_mcadams

Recipes

The Pandemic Pantry: Sarah Jaffe This/That Cookies

"Just when I think that I've had all I can take / enough of this, enough of that, it begins to take shape."

Legacy Hall hosted a Facebook Live concert with Denton’s own Sarah Jaffe on Friday night. She performed from an apartment in Queens while I watched from my living room with a pitcher of G&Ts and a plate of what will henceforth be known as Sarah Jaffe This/That cookies. She sounded amazing and made my week. Donations during the concert benefitted Legacy Hall employees, but you can continue to support the venue through their upcoming Facebook Live events and their curbside pickup dining options. Today is Taco Tuesday, and you can still get a family meal for four from Top Chef Kevin Sbraga. Order here. Then make these.

Recipe

Sarah Jaffe This/That Cookies

Ingredients:

1/2 cup butter (1 stick)
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick-cooking rolled oats
1 cup coarsely shredded unpeeled zucchini
1 cup chopped pecans (or walnuts)
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips

Directions:

Preheat oven to 350 degrees. In a mixer bowl beat butter with electric mixer until softened. Add sugar and bet till fluffy. Add egg and vanilla and mix until incorporated.

In a separate bowl, mix together flour, cinnamon, baking soda, and salt. With mixer on low speed, slowly add dry mixture to butter mixture until just incorporated. With a wooden spoon, stir in oats, zucchini, nuts, and chips. Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes until barely golden.

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