| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Passive Time | 30 minutes |
| Servings |
cookies
|
Ingredients
- 1 cup Unsalted Butter softened
- 1 1/2 cup Dark Brown Sugar firmly packed (was 1 cup)
- cup Granulated Sugar (was 1/2 cup)
- 2 large Eggs room temperature preferred
- 1 1/2 teaspoon Vanilla Extract
- 2 1/4 cup all-purpose Flour (can substitute 1/4 cup with Zucchini Powder)
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 teaspoon Ground Cinnamon optional but recommended (was 1 tsp)
- 2 cups Shredded Zucchini (was 1 cup)
- 3 cups Old-fashioned Rolled Oats
- 2 cup Semisweet Chocolate Chips reserve some for topping
Ingredients
|
Instructions
- In a large mixing bowl, combine butter and sugars and use an electric mixer to beat until lightened and creamy (about a minute or two on high speed).
- Add eggs and vanilla and stir until well combined.
- In a separate, medium-sized mixing bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry mixture to the wet, stirring until almost combined. Add shredded zucchini and fold into the dough until completely combined.
- Add oats and chocolate and stir until evenly distributed.
- Cover dough with plastic wrap and place in the refrigerator. Chill for 30 minutes before proceeding. While dough chills, preheat oven to 350F and line a baking sheet with parchment paper.
- Scoop dough by rounded 1 ½ Tablespoon-sized scoops and drop on prepared baking sheet, spacing cookies at least 2” apart. Bake in 350F preheated oven for 12-13 minutes. Allow cookies to cool on baking sheet before enjoying.
Share this Recipe