It’s the time of year again! The time of year when the zucchini from my garden quickly starts taking up a lot of space on my kitchen counter. Don’t get me wrong… I love my zucchini, I am just going to have to dedicate a day (or two) to cooking and baking with this lovely green vegetable. I cannot even count how many times a day I hear, “Mom, can I have a snack?” Yesterday I made a batch of these yummy Chocolate Chip & Zucchini Oatmeal Cookies so I could answer, “Sure! Have a cookie warm from the oven!”
These cookies are flavorful, soft, a little chewy, and conveniently freezer friendly. They aren’t too sweet and could probably be served or taken on the go as a quick breakfast. They sure do taste great with a cup of coffee in the morning!
After shredding your fresh zucchini, this cookie recipe lets the mixer do the rest of the work for you. After the batter is mixed together you add your freshly shredded zucchini and chocolate chips, give it a little stir to combine everything and drop spoonfuls of batter on to parchment paper lined baking sheets. These only take 12 minutes to bake, so you can have a freshly baked tasty snack or dessert in a under 30 minutes. Although these are delicious warm, they are pretty tasty at room temperature when those chocolate chips harden up too!
If you like a more uniform cookie, you can also roll these lightly into a ball and then bake. I usually don’t because it’s a little messy, and my family eats these so fast that it really doesn’t matter what they look like. I think I am more of a rustic style cookie kind of gal! 😉
From tasty warm Baked Oatmeal for breakfast to moist and delicious Oatmeal Meatloaf for dinner, I like to put oatmeal in everything. I guess that’s not a problem though because oatmeal is good for you. It also tends to keep everyone’s appetites satisfied longer too.
If you’ve got zucchini piling up at your house, give these cookies a try! They are great for Back to School and since they freeze nicely, you can have more for later!
Enjoy!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 3/4 cups brown sugar, packed
- 2 eggs
- 2 tsp. vanilla extract
- 4 cups old fashioned oats
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 1/2 cups freshly shredded zucchini
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees.
- Line 2 baking sheets with parchment paper and set aside.
- In your Kitchen Aid Mixer, cream the butter, shortening and brown sugar until light and fluffy.
- Add the eggs and vanilla and mix well.
- Add the oats, and flours along with the soda, salt, cinnamon and nutmeg and mix just until combined. Do not over mix.
- Add the zucchini and chocolate chips and mix until just incorporated. Do not over mix.
- Drop Tablespoonfuls of the cookie batter onto the lined baking sheets and bake for 10-12 minutes or until the cookies become light golden around the edges. Do not over bake or you will have a harder cookie. They may look underdone in the middle, but they aren't. (Ovens may vary)
- Remove from the oven and let them rest 1 minute before removing to a cooling rack.
- Makes about 3 1/2 dozen cookies depending on the size.
- Serve warm or room temperature with milk.
- *To freeze: Let cookies cool completely and them store in a plastic freezer safe bag or container.
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*Linking up at SITS Girls, Skip To My Lou, Table For 7
Chocolate chip cookies are my favorite! And I’m liking how you added in zucchini and oatmeal. 🙂 I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
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