Ingredients
Method
Prepare Wet Ingredients:
- In a large mixing bowl, combine softened butter, dark brown sugar, and granulated sugar. Beat with an electric mixer on high speed for 1-2 minutes until light and creamy.
Add Eggs and Vanilla:
- Beat in the eggs and vanilla extract, mixing until fully incorporated.
Mix Dry Ingredients:
- In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using).
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until almost combined.
Fold in Zucchini:
- Gently fold the shredded zucchini into the dough, ensuring it’s evenly distributed.
Incorporate Oats and Chocolate Chips:
- Stir in the rolled oats and chocolate chips, reserving some chips for topping if desired.
Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for 30 minutes. While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop and Bake:
- Using a cookie scoop or spoon, drop rounded 1 ½-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-13 minutes, or until the edges are lightly golden and the centers are set.
Cool and Enjoy:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Blot the Zucchini: Make sure to remove excess moisture from the shredded zucchini to avoid overly soft cookies.
- Storage Tips: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- Freezing Dough: Scoop the dough into portions and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
- Custom Add-Ins: Swap out chocolate chips for raisins, nuts, or dried cranberries for a fun variation.