Description
Indulge in these incredibly moist and chewy Zucchini Oatmeal Chocolate Chip Cookies. The secret addition of zucchini enhances the texture without altering the flavor, creating a delightful base for rich dark chocolate chips and warm oats. Perfect for a comforting treat any time of day.
Ingredients
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
4 tablespoons unsalted butter, room temperature
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated zucchini, excess moisture squeezed out
½ cup rolled oats
¾ cup dark chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy.
Beat in the large egg and vanilla extract until well combined.
Stir in the grated zucchini, ensuring excess moisture has been squeezed out.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the rolled oats and dark chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure you squeeze out as much moisture as possible from the grated zucchini. This is crucial for the cookie’s texture.
For a richer flavor, use good quality dark chocolate chips.
Store cooled cookies in an airtight container at room temperature for up to 3 days.
These cookies freeze well. Place cooled cookies in a freezer-safe bag or container for up to 3 months.
- Prep Time: 15
- Cook Time: 15
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American