About three weeks ago, the deer and my little woodchuck friend mowed down all of our veggie garden, except two things: zucchini and eggplant. While we’ve gotten a few eggplants, I’m picking one massive zucchini every other day at this point. We’ve had enough sauteed zucchini (finish with a little parmesan) so I’m moving out to the sweet things (shocking, I know).
So here’s a great cookie recipe from Cooking Classy. These were pretty soft cookies – almost like muffin cookies. They’re nice and soft, and a great way to use up some of my five zucchini in the fridge. Next year, we’ll have to have Zucchini Week on Christen in the Kitchen! But for now, enjoy these cookies. Up next, it’s Cherry-Zucchini Scones.
Notes on this recipe: I changed the original recipe by chilling my dough. I’m kind of a crazy person about chilling my cookie dough and it really helped firm the dough here too.
Read on for the recipe.
Zucchini-Oat Chocolate Chip Cookies
- 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 (I used old-fashioned)
- 3/4 cup chopped pecans or walnuts
- 1 2/3 cups semi-sweet chocolate chips
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). Chill the dough for several hours.
Preheat oven to 350 degrees. 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.