Baking has always been a cherished tradition in my family, especially when it involves adding a little twist to classic recipes. I vividly recall a summer afternoon when my sister and I decided to experiment with zucchini from our garden. That’s how we stumbled upon the delightful combination that is zucchini oatmeal chocolate chip cookies.
These cookies are a wonderful fusion of health and indulgence. The shredded zucchini not only adds a subtle moistness but also sneaks in some veggies without anyone noticing. It was a hit with my kids who are always a bit wary of anything green! The oats give these cookies a heartiness, making them a perfect snack for any time of the day, while the chocolate chips and nuts add that irresistible crunch and sweetness.
One of my favorite memories associated with these cookies is during our annual family camping trip. After a day filled with hiking and exploring, we would gather around the campfire, and these cookies were always the perfect treat to end the day. They’re easy to pack and a great way to bring a little homemade love into the great outdoors. Plus, the kids love helping out with shredding the zucchini and mixing the batter, making it a fun family activity.
I’ve found that a little tweak here and there can make a big difference. For instance, swapping pecans for walnuts, or adding a pinch of nutmeg for a warmer flavor. Whether you’re a seasoned baker or just starting out, these cookies are foolproof and guaranteed to impress.
So, next time you find yourself with an abundance of zucchini or just a craving for something a bit different, give these zucchini oatmeal chocolate chip cookies a try. They might just become your new favorite too!
How to Make Zucchini Oatmeal Chocolate Chip Cookies
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Ingredients:
- 1 cup quick oats
- 1/2 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups shredded zucchini (from about 1 – 1 1/2 medium)
- 3/4 cup chopped pecans or walnuts
- 1 2/3 cups semi-sweet chocolate chips
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Directions:
Preheat your oven to 350°F. In a bowl, combine the flour, cinnamon, baking soda, and salt, then set aside.
Using a stand mixer with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, mixing until well blended.
Reduce the mixer speed to low and incorporate the shredded zucchini. Gradually add the flour mixture, then fold in the oats, nuts, and chocolate chips.
Scoop out 2-tablespoon portions of dough and place them on parchment-lined baking sheets, spacing them 2 inches apart.
Bake for 11-14 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 2 minutes before moving them to a wire rack to cool completely. Store in an airtight container.
FAQs:
Can I substitute the all-purpose flour with a gluten-free alternative in zucchini oatmeal chocolate chip cookies?
Yes, you can substitute the all-purpose flour with a gluten-free alternative. However, ensure to use a gluten-free flour blend that includes xanthan gum or guar gum to mimic the binding properties of gluten. Consequently, this substitution may slightly alter the texture of your cookies.
How do I prevent my zucchini oatmeal chocolate chip cookies from becoming too soggy?
To prevent your cookies from becoming too soggy, make sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter. This step helps maintain the desired texture. Additionally, you can pat the zucchini dry with paper towels for even better results.
Can I use old-fashioned oats instead of quick oats in this recipe?
Yes, you can use old-fashioned oats instead of quick oats. However, keep in mind that old-fashioned oats will give the cookies a chewier texture. If you prefer a softer texture, stick to quick oats. Moreover, you might need to slightly adjust the baking time.
How should I store zucchini oatmeal chocolate chip cookies to keep them fresh?
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay fresh for up to five days. Alternatively, you can freeze the cookies for longer storage. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container.
Can I add other mix-ins to the zucchini oatmeal chocolate chip cookies?
Absolutely, you can add other mix-ins to your cookies. Popular choices include dried cranberries, raisins, or white chocolate chips. Just be mindful not to add too many extras, as this can affect the overall balance of the cookie dough. Thus, it’s best to add no more than one additional cup of mix-ins.
Zucchini Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup quick oats
- 1 2/3 cups semi-sweet chocolate chips
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups shredded zucchini from about 1 - 1 1/2 medium
- 3/4 cup chopped pecans or walnuts
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F. Grab a bowl and whisk together the flour, cinnamon, baking soda, and salt, then set it aside.
- In a stand mixer with the paddle attachment, cream the butter, granulated sugar, and brown sugar until smooth. Add in the egg and vanilla extract, mixing until well combined.
- On low speed, mix in the shredded zucchini. Slowly add the flour mixture, then stir in the oats, nuts, and chocolate chips.
- Scoop out dough balls, about 2 tablespoons each, and place them on baking sheets lined with parchment paper, spacing them 2 inches apart.
- Bake for 11-14 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
