I have a confession. Actually it’s more of a life banner, if there was such a thing. There is no dessert of which I am not a fan. For a long stretch there was a dispassion when it came to strawberries, but for some reason, this spring strawberry love came back in full swing.
Now, I loves me some vegetables. I was a vegetarian for a few years, and embraced it, and so meatless meals are a steady stream in our house as well. But, I have to say, if I can incorporate that vegetable into some sort of sweet its a win win. What? It’s a zucchini cookie, it’s practically breakfast.
All teasing aside, I love this recipe which I found on www.howsweeteats.com Her Chewy Oatmeal Zucchini Cookies was the base recipe for this post.
I made a double batch of these, brought some to a field hockey tournament, the rest to coffee hour at church, and the responses were positive. They are chewy, and puffy, and filled with chocolate, oats, and zucchini, so they resembled tiny little zucchini breads. Just enough spice and sweet, and the perfect little mouthful.
Now, as always when it comes to zucchini, I am a huge fan of a fine grater. I like to grate the zucchini ahead of time and place in a colander over a bowl to drain. For this recipe I didn’t drain the zucchini for a long time, thinking the oatmeal would soak up the moisture. The other things I changed, and only a little, were the amounts of zucchini, spices, and chocolate. What can I say, when I get my hands on a nutmeg and a microplane, I go overboard. I also did my mix of flours, which could contribute to my cookies being more puffy and less chewy.
My mom has this gift, where she makes all of her cookies exactly the same size and shape. It’s one of her many talents. For this recipe, I really did try to strive for the same effect, so I scooped the dough, then rolled them in my hands before putting them on parchment lined baking sheets. I was close to Momma perfection. Ok, true story, we ate the ones that didn’t conform. The rule in my house is any ugly cookies are up for dibs. At least eating these we felt a little less guilty!
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Oatmeal Zucchini Chocolate Chip Cookies
Perfect little cookies of zucchini, oatmeal, and chocolate chips. Original recipe is from Jessica Merchant of How Sweet it is @www.howsweeteats.com
Ingredients
Oatmeal Zucchini Chocolate Chip Cookies
Original recipe based from www.howsweeteats.com
- 2 Cups Old Fashioned Oats
- 1 ½ C Quick Oats
- 1 Cup AP Flour
- ½ Cup Cake Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- ½ tsp fresh grated nutmeg
- 2 and 1/2 Cups Finely Grated Zucchini
- 1 Cup Light Brown Sugar
- 12 Tbsp. Melted Butter
- 2 Large Egg Yolks
- 4–5 Tbsp. Milk (depending on level of moisture in cookie dough)
- 2 tsp vanilla extract
- 2 Cups Semi-Sweet Morsels
Instructions
Directions:
- Combine dry ingredients in one bowl.
- Combine melted butter and sugar, then add in egg yolks and remainder of wet ingredients.
- Combine wet and dry ingredients, checking to see if additional milk needs to be added.
- Add Zucchini, and chocolate morsels until all incorporated. Wrap dough in wax paper or parchment, refrigerating for at least an hour.
- The dough will be firm when you are ready to bake.
- Preheat oven to 325*
- Scoop out spoonfuls and round into balls between hands. Place on parchment lined baking sheets. Bake 14-16 minutes, removing parchment from baking sheets but keeping cookies remaining on parchment (magic trick! You’ve got this)!