Brown Butter Zucchini Oatmeal Chocolate Chip Cookies

Name: Brown Butter Zucchini Oatmeal Chocolate Chip Cookies
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 20 cookies
Ingredients: 1/2 cup unsalted butter; 1 cup all-purpose flour, plus 2 tablespoons; 1 teaspoon ground cinnamon; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/2 cup dark brown sugar; 1/4 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 1 cup shredded zucchini; 2 cups old fashioned oats; 1 cup semisweet chocolate chips; Flaky sea salt

User Reviews

4.8

51 reviews

Excellent

Prep Time
18 mins
Cook Time
18 mins
Total Time
30 mins
Servings
20 cookies
Calories
182 kcal
Course
Dessert, Baked Goods
Cuisine
American

Brown Butter Zucchini Oatmeal Chocolate Chip Cookies

Iris Warren

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Brown butter oatmeal cookies made with zucchini and chocolate chips! The best way to use up the garden zucchini!

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Ingredients

Servings

1/2 cup unsalted butter, cut into tablespoon pieces
1 cup all-purpose flour, plus 2 tablespoons
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg, optional
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup shredded zucchini, squeeze out excess liquid
2 cups old fashioned oats
1 cup semisweet chocolate chips
Flaky sea salt, for sprinkling on cookies

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Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Slipat baking mat and set aside.
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a large bowl. Let cool to room temperature. You can put it in the fridge to speed up the process.
In a small bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg, if using. Set aside.
Add the sugars to the brown butter and stir with a spatula until combined. Add the egg and vanilla extract and stir until smooth. Stir in the shredded zucchini.
Add the dry ingredients and mix until just combined. Stir in the oats and chocolate chips; don’t over mix.
Use a cookie scoop to scoop the dough (1.5 to 2 tablespoons) onto the prepared baking sheet, leaving about 2-inches in between the cookies.
Bake for 12 to 14 minutes or until lightly browned on the sides, but still soft in the centers.
Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Notes

Store the cookies in an airtight container on the count for up to 4 days. You can also freeze the cookies for up to 2 months. They are really good frozen.

Nutrition Information

Show Details

Calories 182kcal (9%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 21mg (7%) Sodium 107mg (4%) Potassium 116mg (3%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 171IU (3%) Vitamin C 1mg (1%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 182 kcal

% Daily Value*

Calories	182kcal	9%
Carbohydrates	23g	8%
Protein	3g	6%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	21mg	7%
Sodium	107mg	4%
Potassium	116mg	2%
Fiber	2g	8%
Sugar	10g	20%
Vitamin A	171IU	3%
Vitamin C	1mg	1%
Calcium	20mg	2%
Iron	1mg	6%