Something Sweet...

My bare feet scurry across the cool tile, I am headed for the fridge. Pushing up onto my toes I reach my hand into the treat bowl anticipating the complete serenity in wrapping my fingers around the Hersey with Almonds that I had purchased the day before. My heart begins to race as my hand fumbles through the contents, or lack there of in the ceramic bowl. I pull it from the fridge to find a single orange Starburst, a fortune cookie and roll of Smarties. I needed something sweet, not just any sugar rush, I needed to feel the euphoria of milk chocolate melting on my tongue with that crunchy nutty goodness.

Chocolate Chip Zucchini Cookies

Ingredients:

• 1 Cup Butter, Softned
• 2 Cups Granulated Sugar
• 2 Eggs, Beaten
• 4 Cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 2 Teaspoons Ground Cinnamon
• 1/4 Teaspoon Nutmeg
• 1 Teaspoon Salt
• 2 Cups Grated Zucchini
• 1 Package Ghirardelli Semi-Sweet Chocolate Chips
• 1 1/2 - 2 Cups Walnuts, Chopped

1. First you will want to preheat your oven to 350 degrees F.
2. Spray cookie sheets with cooking spray or line with Parchment paper.
3. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
4. Add egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
5. Stir in the zucchini.
6. Fold in your walnuts (optional), and chocolate chips.
7. Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
8. Bake for 15 to 20 minutes, or until golden
9. Do not over-bake, or you will not enjoy your cookies.
10. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.

If by chance any survive the night, put them into a ziplock bag and place in ceramic bowl on top of your fridge.