These were really good and a good way to use up some of my end of season zucchini. I of course increased the zucchini. And usually leave a bit of the sugar out. The zucchini ends up having a coconut texture so they're kinda cowboy cookie ish. I did chill the dough the full 2 hours and they were perfect.
via: https://sallysbakingaddiction.com/zucchini-oatmeal-chocolate-chip-cookies/#tasty-recipes-83197-jump-target
- 1 1/2 cups (140g) shredded & blotted zucchini (see step 1) (I did add the extra half cup and eyeballed it)
- 2 cups (160g) old-fashioned whole rolled oats.
- 1 1/4 cup (125g) all-purpose flour (I increased the flour here too)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed dark or light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon pure maple syrup*
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
- Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
- Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
- Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
- Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.
