Spicy Zucchini Oatmeal Cookies for 15

Instructions:

1. Grate the zucchini using the fine holes of a box grater. Place the shreds in a clean kitchen towel and twist tightly over the sink to squeeze out as much liquid as possible. Measure 1 cup of the squeezed zucchini.
2. In a large bowl, beat the softened butter and both sugars until the mixture is pale and fluffy.
3. Add the egg and vanilla to the butter mixture and beat until fully incorporated.
4. Fold in the squeezed zucchini until evenly distributed.
5. In a separate bowl, whisk together the flour, oats, cinnamon, cloves, nutmeg, baking soda, and salt.
6. Gradually stir the dry mixture into the wet base using a spatula until just combined, ensuring no streaks of flour remain.
7. Fold in the raisins and optional chopped walnuts.
8. Scoop approximately 2 tbsp of dough per cookie onto baking sheets lined with parchment paper.
9. Bake for 11 minutes, then allow to cool for 50 minutes before serving.