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Zucchini Oatmeal Cookies Recipe

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4.3 from 41 reviews

Deliciously soft and chewy zucchini oatmeal cookies packed with rolled oats, semi-sweet chocolate chips, and crunchy walnuts. These cookies feature the subtle moisture and mild flavor of shredded zucchini, making them a unique and tasty treat perfect for snack time or dessert.

Ingredients

Dry Ingredients

  • 1 1/4 cups (176g) all-purpose flour (scoop and level to measure)
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 10 Tbsp (141g) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

Additional Mix-ins

  • 1 1/2 cups (136g) rolled oats
  • 1 cup (128g) shredded fresh zucchini, excess moisture squeezed out
  • 1 cup (170g) semi-sweet chocolate chips
  • 2/3 cup (68g) walnuts, chopped into small bits

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C). Line two 18×13-inch baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt until evenly combined. Set this mixture aside.
  3. Cream Butter and Sugars: In a separate large mixing bowl, use an electric hand mixer or stand mixer with a paddle attachment to cream the room temperature unsalted butter with the granulated sugar and brown sugar. Beat on medium speed for about 1 minute until the mixture turns creamy and smooth.
  4. Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully combined, then scrape down the sides of the bowl to ensure even mixing.
  5. Combine Wet and Dry: Gradually add the dry flour mixture to the creamed butter mixture. Blend everything at a low speed until just combined. Scrape down the bowl again if necessary.
  6. Add Oats and Zucchini: Pour in the rolled oats and add the shredded fresh zucchini. Mix until these ingredients are evenly incorporated throughout the dough.
  7. Incorporate Chocolate Chips and Walnuts: Gently fold or mix in the semi-sweet chocolate chips and chopped walnuts until evenly distributed.
  8. Scoop Dough: Using a medium cookie dough scoop or spoon, portion out about 2 tablespoons (around 40g) of dough per cookie and drop onto the prepared baking sheets, leaving enough space between each cookie for spreading.
  9. Bake Cookies: Bake one sheet at a time in the preheated oven for 12 to 15 minutes. The edges should be golden brown and set, while the centers remain slightly under-baked and puffy. This ensures a soft, chewy texture as the cookies continue to set after removal.
  10. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
  11. Storage: Store the cookies in the refrigerator for extended freshness, lasting about 5 to 6 days. Enjoy them cold straight from the fridge or bring them to room temperature before serving, depending on your preference.

Notes

  • Be sure to squeeze out as much moisture as possible from the shredded zucchini to prevent soggy cookies.
  • If you prefer, walnuts can be substituted with pecans or omitted if desired.
  • Using rolled oats gives the cookies a nice texture; avoid instant oats for best results.
  • Cookie dough can be chilled before baking to enhance flavor and prevent spreading if desired.
  • These cookies freeze well; store in a sealed container or freezer bag for up to 3 months.

Find it online: https://justsosavory.com/zucchini-oatmeal-cookies-recipe/