Chewy Zucchini Oatmeal Chocolate Chip Cookies (Print Version)

Zucchini Oatmeal Chocolate Chip Cookies: Your new favorite chewy treat! Wholesome oats, garden-fresh zucchini, and melty chocolate chips in every bite.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients & Sweeteners

01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1/2 cup packed light brown sugar
03 - 1/4 cup granulated sugar
04 - 1 large egg, room temperature
05 - 1 teaspoon vanilla extract

→ Dry Ingredients & Spices

06 - 1 1/2 cups all-purpose flour
07 - 1 cup rolled oats
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 teaspoon ground cinnamon

→ The Stars of the Show

11 - 1 cup grated zucchini, squeezed dry (about 1 medium zucchini)
12 - 1 cup semi-sweet chocolate chips

→ Optional Mix-ins

13 - 1/2 cup chopped walnuts or pecans
14 - 1/4 cup dried cranberries

# Instructions:

01 - First things first, grab your zucchini! I usually use a box grater on the large holes, then gather all that beautiful green goodness in a clean kitchen towel. Now, this is crucial: squeeze, squeeze, squeeze! Get out as much water as you possibly can. Honestly, this step can make or break your Zucchini Oatmeal Chocolate Chip Cookies. I remember the first time I made them, I skipped this, and my cookies turned into a watery, flat mess. You'll see a surprising amount of liquid come out, and that's exactly what we want to avoid in our dough. Set it aside once it's nice and dry.
02 - In a large bowl, or your stand mixer if you're feeling fancy, cream together the softened unsalted butter, brown sugar, and granulated sugar until it's light and fluffy. This usually takes me about 2-3 minutes. I love watching the colors blend and lighten—it's like magic! Then, crack in that large egg, making sure it’s at room temperature, and add the vanilla extract. Beat until everything is well combined and looks smooth. Don't rush this part; good creaming leads to a better cookie texture. I once added a cold egg, and it made the butter mixture look a bit curdled, oops!
03 - In a separate medium bowl, whisk together your all-purpose flour, rolled oats, baking soda, salt, and ground cinnamon. Give it a good whisk to make sure everything is evenly distributed. There's nothing worse than biting into a clump of baking soda, trust me! I always smell the cinnamon here; it just smells like home. This step ensures that all the leavening and spices are spread throughout the Zucchini Oatmeal Chocolate Chip Cookies, so every bite is flavorful.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to tough cookies, and we're going for chewy here. Stop as soon as you see no more streaks of dry flour. This is where I sometimes get a little too enthusiastic, but I've learned to hold back for the sake of cookie perfection!
05 - Now for the stars of these Zucchini Oatmeal Chocolate Chip Cookies! Gently fold in your squeezed grated zucchini and the chocolate chips. I like to use a spatula for this, making sure the zucchini and chocolate are evenly distributed throughout the dough. Don't be afraid to get your hands a little messy here; it's part of the fun! This is when the dough starts to look really appealing, flecked with green and dark chocolate. It's a beautiful sight, honestly.
06 - Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each cookie. I usually get about 12 cookies per sheet. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They'll continue to set up as they cool. The smell that fills your kitchen at this point is just incredible – warm, sweet, and a hint of spice. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Don't grab them too soon, or they might break!

# Notes:

01 - Don't overmix the batter; it makes these cookies tough, trust me, I've been there.
02 - These Zucchini Oatmeal Chocolate Chip Cookies freeze beautifully in an airtight container for up to 3 months. Just thaw on the counter!
03 - Ran out of brown sugar? White sugar with a tablespoon of molasses works in a pinch, though the texture changes a bit.
04 - Serve warm with a scoop of vanilla bean ice cream; it's a simple joy that always hits right.

# Equipment Needed:

01 - Large mixing bowls
02 - whisk
03 - rubber spatula
04 - baking sheets
05 - parchment paper
06 - box grater
07 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 150
Total Fat: 7g
Total Carbohydrate: 20g
Protein: 2g

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