Brown Butter Zucchini Oatmeal Chocolate Chip Cookies
User Reviews
4.8
-
Prep Time
18 mins
-
Cook Time
12 mins
-
Total Time
30 mins
-
Servings
20 cookies
-
Calories
182 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Brown Butter Zucchini Oatmeal Chocolate Chip Cookies
Description
This recipe starts by browning unsalted butter until it foams and develops a nutty aroma, adding depth to the cookie flavor. After cooling, the butter is mixed with dark brown and granulated sugars, then combined with egg, vanilla extract, and shredded zucchini which has been squeezed to remove excess liquid, ensuring the dough stays balanced. The dry mix of all-purpose flour, oats, cinnamon, baking soda, salt, and optional nutmeg is gently folded in, maintaining a tender crumb. Semisweet chocolate chips boost the sweetness and texture contrast. Dough is portioned into scoops and baked at 350 degrees Fahrenheit until lightly browned on the edges. Sprinkled with flaky sea salt after baking, the cookies display a pleasant salt-sweet interplay. The zucchini adds subtle moisture and a soft crumb without overt vegetable flavor, allowing the chocolate chips and browned butter to shine. These cookies keep well in an airtight container and freeze nicely for extended storage.
Ingredients
- 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 egg large
- 2 teaspoons vanilla extract
- 1 cup zucchini squeeze out excess liquid, shredded
- 2 cups old fashioned oats
- 1 cup semisweet chocolate chips
- sea salt for sprinkling on cookies, flaky
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 cookies in an airtight container at room temperature for up to 4 days.
- They freeze well and can be kept frozen for up to 2 months.
- Cookies are enjoyable eaten frozen, offering a different texture experience.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
