Zucchini Cookies

The original recipe had a cream filling or the cookies can be used for ice cream sandwiches.

1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Coarse salt
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts (optional)

Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
Whisk together the flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt in a medium bowl.
Beat the butter with sugars until the mixture looks pale and fluffy.
Beat in egg and the vanilla. Using a wooden spoon, stir the flour mixture into butter mix.
Stir in zucchini, oats, and walnuts.
efrigerate the cookie dough until firm, about 1 hour.
Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes.
Allow to set on the sheet for a few minutes and then cool on a wire rack.

Adapted from: Marthastewart.com