Mounds Cookies

 My friend used to sell these at a local soda/cookie place, and they were a big hit, so I had to figure out a copycat recipe for them. Yum!

Servings: 18

Cookie:

1 1/2 cups flour

1 t. baking soda

1 t. cinnamon

1 t. sea salt

pinch of nutmeg, optional

1 c. butter, softened

1 c. brown sugar

1/2 c. granulated sugar

1 large egg

1 egg yolk

1 T. vanilla

3 c. old-fashioned oats

Preheat oven to 350.

Mix together the butter and sugars, cream until smooth, 1-2 minutes.

Add the eggs and vanilla and combine until smooth.

Add all the dry ingredients except the oatmeal, and mix on low. Mix until just combine, then stir in the oats.

Line the baking sheets with a Silpat or parchment paper. Scoop into extra large, round balls. Bake for 10-12 minutes, until the edges are golden brown. Allow cookies to cool.

Chocolate:

8 ounces chocolate chips, milk chocolate or semi-sweet 

Melt chocolate chips in microwave until smooth. Spoon a generous amount of chocolate onto the bottom of the cooled cookies. Place on Silpat, chocolate side down. Refrigerate. 

Coconut Frosting:

4 T. butter, softened

1-1 1/2 lbs. powdered sugar

cream or milk

1 t. coconut extract 

Chocolate bar 

Flaked coconut

Mix together ingredients, adding cream until desired consistency is reached. Once chocolate has set up on cookies, frost cookies. Sprinkle with flaked coconut and grate chocolate on top. I usually do some cookies with coconut and some without. 

Recipe Source: Oatmeal Cookies from Two Peas & Their Pod

Chocolate Zucchini Bread

3 cups shredded zucchini
1 c. plain Greek yogurt
1 1/3 c. brown sugar
2/3 c. sugar
4 eggs
2 t. vanilla
2 c. flour
1 c. cocoa powder
2 t. baking soda
1/2 t. baking powder
1 t. salt
2 c. chocolate chips

Preheat oven to 350 and grease 2 9x5 bread pans. Combine zucchini, greek yogurt, brown sugar, sugar, eggs, and vanilla and mix well. Add flour, cocoa powder, baking soda, baking powder, and salt and mix again until all is combined. Stir in chocolate chips.  Pour batter into prepared pans and bake for 55-65 minutes until bread springs back when lightly pressed with finger.