I’m so excited to share this delightful recipe for Zucchini Oatmeal Chocolate Chip Cookies! It’s a fun and tasty way to use up that extra zucchini, and it brings back fond memories of baking with my grandmother. During my summer visits to her house, we would always end up with an abundance of zucchini from her garden. While zucchini bread was a staple, one summer, we decided to experiment and ended up creating these delicious cookies. The addition of zucchini keeps the cookies incredibly moist, while the oats add a hearty texture. The dark chocolate chips, especially when you use Ghirardelli, provide just the right amount of richness.
I love how versatile this recipe is. You can easily tweak it to suit your preferences or dietary needs. For a healthier twist, try using whole wheat flour instead of all-purpose, or substitute coconut sugar for the white sugar. You can also add a handful of chopped nuts for some extra crunch. If you’re feeling adventurous, a sprinkle of sea salt on top before baking adds a lovely contrast to the sweetness of the chocolate.
This recipe is perfect for a cozy afternoon of baking, whether you’re with family or enjoying some peaceful time alone in the kitchen. Every bite of these cookies brings a sense of comfort and nostalgia, making them a favorite in my household. I hope you enjoy baking and savoring these cookies as much as we do!
Making Zucchini Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup packed light brown sugar
- 1 tsp vanilla extract
- 2 cups oats, rolled
- 4 tbsp butter, unsalted and softened
- ¾ tsp cinnamon, ground
- 1 cup dark chocolate chips
- ½ cup white sugar
- 1 tsp baking soda
- 1 large egg
- 1 ¼ cups flour, all-purpose
- ½ tsp salt
- 1 cup zucchini, grated
Directions
- Set your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- Combine flour, baking soda, salt, and ground cinnamon in a medium bowl and set aside.
- In a large bowl, beat softened butter with both sugars using a hand mixer on medium speed until smooth and creamy.
- Add the egg and vanilla extract to the butter mixture, then mix in the grated zucchini until well combined.
- Gradually stir the dry mixture into the wet ingredients until just combined. Fold in the rolled oats and dark chocolate chips.
- Drop dough onto the prepared baking sheet using a medium cookie scoop, spacing them about 2 inches apart. Optionally, press a few extra chocolate chips into the tops.
- Bake for 12-15 minutes or until golden brown. Let the cookies cool completely on wire racks after removing them from the baking sheet.
FAQs:
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend. Keep in mind that the texture and taste may vary slightly with different flours.
How do I ensure my cookies stay chewy and not dry?
To keep your cookies chewy, make sure not to overbake them. Remove them from the oven when the edges are lightly golden, and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
What can I use instead of dark chocolate chips?
If you don’t have dark chocolate chips, you can use milk chocolate chips, white chocolate chips, or even a chopped chocolate bar. Additionally, raisins or nuts can be added for variety.
Can I prepare the dough ahead of time and bake later?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 48 hours. When you’re ready to bake, let the dough come to room temperature for about 10-15 minutes before scooping and baking.
Do I need to peel the zucchini before grating it?
No, you do not need to peel the zucchini before grating it. The skin is thin and will blend well into the cookie dough, adding extra nutrients and texture.
How should I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer on a baking sheet and then transfer them to a freezer-safe container or bag for up to three months.
Zucchini Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ tsp ground cinnamon
- 4 tbsp unsalted butter softened
- ½ cup packed light brown sugar
- ¼ cup white sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 cup grated zucchini
- 2 cups rolled oats
- 1 cup dark chocolate chips Ghirardelli 60%
Instructions
- Preheat your oven to 350°F. Prepare a baking sheet with parchment paper or a silicone mat and set it aside.
- In a medium-sized bowl, blend the flour, baking soda, salt, and cinnamon together. Set this mixture aside.
- In a large mixing bowl, beat together the softened butter and both sugars using a hand mixer on medium speed until the mixture is smooth and creamy.
- Incorporate the egg and vanilla extract into the butter mixture, followed by the shredded zucchini. Mix until everything is well blended.
- Gradually add the dry flour mixture to the wet ingredients, stirring just until combined. Fold in the oats and chocolate chips.
- Using a medium cookie scoop, drop dough portions onto the prepared baking sheet, spacing them about 2 inches apart. If desired, press a few extra chocolate chips into the tops of the dough balls.
- Bake the cookies for 12-15 minutes, or until they are golden brown. Allow the cookies to cool completely on wire racks after removing them from the baking sheet.
