Zucchini-Oat Chocolate Chip Cookies

So, it's summer. (In case you hadn't noticed.) And summer means spoils from the garden and time to bake. So I've recently re-shared my favorite recipes for zucchini bread and zucchini brownies (which you can find here: MamaManagement Zucchini Recipes...along with a few others). Now I'm sharing my newest zucchini baked good: Zucchini-Oat Chocolate Chip Cookies.

If a chocolate chip cookie and a slice of zucchini bread had a baby, it would be these cookies. A marriage made in the gardens of heaven! They really are delicious...give them a try!

Zucchini-Oat Chocolate Chip Cookies
1 1/2 c all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter, softened
1/2 c sugar
1/3 c packed light brown sugar
1 large egg
2 tsp vanilla
1 1/2 c shredded zucchini (excess water squeezed out and packed into measuring cup)
1 to 1 1/2 c old fashioned oats (start with 1 c and then see if you need more; I used closer to 1 1/2 c)
1 1/2 c chocolate chips
3/4 c chopped walnuts (optional)

Preheat oven to 350 degrees. Whisk together flour, cinnamon, baking soda and salt in a medium bowl, then set aside.

Either in the bowl of an electric mixer or in a mixing bowl with a hand held mixer, whip together the butter, sugar and brown sugar until creamy. Mix in egg and vanilla. Mixing on low, add zucchini, mixing until combined. Then slowly add flour mixture. Stir in oats, chocolate chips and nuts (if adding). At this point, take a look at your dough and make sure you're happy with the consistency. It should be slightly wetter looking than your typical chocolate chip cookie dough. I started off using just 1 cup of oats, but ended up adding close to another half cup of oats to stiffen the dough a little more.

Scoop by tbsp onto a parchment lined baking sheet and bake 11-14 minutes or until the edges are just a touch golden and the tops are set. Cool on baking sheet for a couple of minutes then transfer to a wire rack to cool completely.

Enjoy!

Until next time, happy baking.

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