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Zucchini Oatmeal Cookies

Zucchini Oatmeal Cookies Recipe

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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 24 cookies
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup shredded zucchini, squeezed dry
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup semisweet chocolate chips (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
  2. In a large bowl, whisk melted butter, brown sugar, granulated sugar, egg, and vanilla until smooth.
  3. In a separate bowl, whisk flour, oats, baking soda, cinnamon, and salt.
  4. Stir the squeezed-dry zucchini into the wet mixture, then add the dry ingredients and chocolate chips. Fold just until no flour streaks remain.
  5. Drop rounded 1 1/2 tablespoon mounds of dough onto the sheets, spacing them 2 inches apart.
  6. Bake one sheet at a time for 12 to 14 minutes, until edges are golden and centers look set.
  7. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeezing the zucchini well is the single most important step; soggy dough leads to flat cookies. The cookies will feel soft when you pull them from the oven but firm up as they cool. They keep beautifully at room temperature for days.