Chewy Oatmeal Zucchini Cookies
User Reviews
5.0
78 reviews
Excellent
-
Total Time
1 hr
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Servings
12 to 15 cookies
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
American
Chewy Oatmeal Zucchini Cookies
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 cup old-fashioned rolled oats
- ¾ cup quick-cooking instant oats
- ¾ cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¼ teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- ½ cup loosely packed brown sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg yolk
- 2 tablespoons milk
- 1 teaspon vanilla extract
- 1 cup freshly grated zucchini squash
- ¾ cup chocolate chips
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Instructions
- Preheat the oven to 350 degrees F.
- In a bowl, whisk together the oats, flour, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk together the melted butter and sugar. Whisk in the egg yolk, milk and vanilla extract. Stir the dry ingredients into the wet ingredients – it will take a few minutes to fully incorporate everything, but you don’t want the batter to be super wet. If at any time the mixture seems way too dry, add more milk 1 tablespoon at a time.
- Stir in the zucchini and chocolate chips. At this point, I like to stick the batter in the fridge for 30 minutes or so.
- Scoop the dough onto a cookie sheet about 2 inches apart. Bake for 12 to 15 minutes, or until golden on the tops and around the edges. Let cool slightly before lifting from the pan and setting them on a wire rack. Cool completely before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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