I told you I had a lot of zucchini to use, so here’s the third recipe in a row with those delicious summer zucchini. These cookies are a fantastic treat to make with zucchini. Chocolate chip oatmeal cookies are probably my favorite type of cookie (if I had to choose), and these cookies are everything I love about them, plus some pretty green flecks of zucchini. These are moist, chewy and deliciously chocolatey.
Makes about 1 1/2 dozen
Adapted from Cooking Classy
- 1 1/2 cups all-purpose flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup shredded zucchini squeezed of excess liquid (about 1/2 large zucchini)
- 1 cup quick-cooking oats
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a bowl, sift together the flour, cinnamon, baking soda, and salt.
In the bowl of an electric mixer, beat butter and sugars together, until light and fluffy. Beat in the egg and vanilla, scraping down the sides as necessary. Add the zucchini and mix well. Slowly add in the flour. Stir in the oats, pecans, and chocolate chips.
Use a 2oz cookie scoop and scoop the batter onto the prepared baking sheet, setting cookies about 2″ apart. Bake the cookies for about 11-14 minutes, or until set and just beginning to turn golden.
Scoop the remaining batter and freeze dough for a later date, storing in a freezer-safe bag.