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Zucchini Oatmeal Cookies

 

Zucchini Oatmeal Cookies

Zucchini Oatmeal Chocolate Chip Cookies, a delightful and tender oatmeal cookie made moist and wholesome with zucchini, and studded with chocolate chips and pecan pieces (optional), these cookies are crisp on the outside and soft and chewy on the inside.
Prep Time15minutes?mins
Cook Time12minutes?mins
Rest on tray5minutes?mins
Total Time32minutes?mins
Course:?Dessert
Cuisine:?American
Keyword:?oatmeal cookies, zucchini cookies, zucchini oatmeal chocolate chip cookies
?
Servings:?30
?
Calories:?138kcal

Ingredients

Dry Ingredients:

  • 1?cup?
  • 1?teaspoon?baking soda
  • 1/2?teaspoon?ground cinnamon
  • 1/4?teaspoon?salt

Wet Ingredients:

  • 1/2?cup?unsalted butter?softened
  • 1/2?cup?granulated sugar
  • 1/2?cup?brown sugar?packed
  • 1?large egg
  • 2?teaspoons?vanilla extract
  • 1?cup?shredded zucchini?about 1 medium zucchini, squeezed to remove excess moisture

Oats and Mix-Ins:

  • 2?cups?old-fashioned oats
  • 1?cup?chocolate Chips
  • 1/2?cup?Nuts?Pecans, Walnuts, or add in Raisins, chocolate chips etc. (optional)

Instructions

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Zucchini:

  • Grate the zucchini using a box grater. If it’s very watery, gently squeeze out excess moisture with a clean kitchen towel or cheesecloth.

Mix Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

Cream the Butter and Sugars:

  • In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the Egg and Vanilla:

  • Beat in the egg and vanilla extract until well combined.

Incorporate Zucchini:

  • Stir in the shredded zucchini until evenly distributed in the mixture.

Combine with Dry Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add Oats and Mix-Ins:

  • Fold in the oats and any optional mix-ins like pecans, chocolate chips, or raisins.

Scoop the Dough:

  • Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This recipe makes about 30 cookies

Bake the Cookies:

  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set.

Cool and Enjoy:

  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Reshape cookies with method mentioned above if needed, before they cool.

Nutrition

Calories:?138kcal?|?Carbohydrates:?19g?|?Protein:?2g?|?Fat:?6g?|?Saturated Fat:?3g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?2g?|?Trans Fat:?0.1g?|?Cholesterol:?14mg?|?Sodium:?65mg?|?Potassium:?67mg?|?Fiber:?1g?|?Sugar:?11g?|?Vitamin A:?132IU?|?Vitamin C:?1mg?|?Calcium:?19mg?|?Iron:?1mg


Source: Eazy Peazy Mealz

~~~~~
Rhonda in MO

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