Chewy Oatmeal Zucchini Cookies
User Reviews
5
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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
Description
These cookies combine rolled oats and quick oats with all-purpose flour, baking soda, salt, cinnamon, and freshly grated nutmeg to create a spice-tinged dry mix. Melted butter and brown sugar are whisked together before the addition of egg yolk, milk, and vanilla extract, forming a rich wet base. The dry ingredients are stirred in gradually to avoid a wet batter.
Freshly grated zucchini is folded in, adding moisture that keeps the cookies tender and introduces a subtle vegetable flavor. Chocolate chips add sweetness and texture contrast. Chilling the batter before baking helps control spreading.
The cookies bake to golden edges with slightly soft, chewy centers. Cooling on wire racks before serving ensures the right consistency. These cookies can be a way to use zucchini in a sweet treat with familiar oatmeal and chocolate flavors.
Ingredients
- 1 cup rolled oats old-fashioned
- ¾ cup instant oats quick-cooking
- ¾ cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¼ teaspoon cinnamon
- 1/8 teaspoon nutmeg freshly grated
- ½ cup brown sugar loosely packed
- 6 tablespoons unsalted butter melted
- 1 egg large, yolk
- 2 tablespoons milk
- 1 vanilla extract teaspoon
- 1 cup zucchini squash freshly grated
- ¾ cup chocolate chips
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.
User Reviews
Overall Rating
5
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