Every summer we all see an abundance of zucchini recipes everywhere. Zucchini is very versatile with a simple mellow flavor so it can go in just about anything. So, why not add to cookies? You may think, oh no that’s taking it too far, but these taste just like zucchini cake or zucchini bread rather in cookie form. I’d say this is definitely one of the best uses I could ever think of for zucchini. Saute it, bake it or fry it – yes that’s always good. Put it in soup or toss it in as part of the main dish and yeah that’s quite delicious, but add it to cookies along with sweet cinnamon, chewy oats, crunchy pecans and a fair amount of chocolate chips and you get something totally irresistible. Something just like what Grandma would have made. Delicious, homestyle, soft and flavorful cookies. Sometimes the old fashioned kind of recipes are just simply the best! Try these Zucchini Oat Chocolate Chip Cookies soon, everyone will love them!
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter , softened
- 1/2 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups shredded zucchini (from about 1 – 1 1/2 medium)
- 1 cup quick oats
- 3/4 cup chopped pecans or walnuts
- 1 2/3 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract.
Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
Bake in preheated oven 11 – 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Recipe Source: adapted with slight changes from Nestle