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Zucchini Oatmeal Chocolate Chip Cookies

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TGIF! Did you have a good Halloween? I managed to lock my keys in my house so I couldn’t go home & watch Hocus Pocus and wait for the kids that never come. We only have one family with kids on our block and they don’t trick or treat in our neighborhood. Luckily I had my car key in my purse so I could at least get to work and then my parents house. My brother held me hostage and took me to a thrift store. I was excited to look for food props and/or cute clothes that I see all my blogs friends post that say “thrifted”. I didn’t find anything. When I go into a store I need all the like clothes to be hung together in an orderly fashion. I don’t do well at TJ Maxx/Marshalls for the same reason. I don’t like to dig for gems. Add feeling dirty to equation and I was ready to go quickly. 

The other night I had the urge to bake and a zucchini in the fridge that wasn’t going to last much longer. I searched on Pinterest for zucchini and found this recipe from Two Peas & Their Pod. I really liked these cookies. They’re not overly sweet, though the chocolate chips add nice flavor. Plus, having oatmeal and zucchini in them makes me feel like they’re healthy and helps me justify eating two for breakfast. 

Source: Two Peas & Their Pod (minus the dried cranberries)
Makes: About 30 cookies

Ingredients
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup shredded zucchini
2 cups old fashioned oats
1 cup semisweet chocolate chips (Ghirardelli Bittersweet for me)
3/4 cup dried cranberries (I skipped these, I didn’t have any)


Directions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

In a large mixing bowl, combine butter and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

Slowly add flour mixture until just combined. Stir in oats, chocolate chips, and dried cranberries.

Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined (I use tin foil). Bake for 15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

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  1. Jessica Peters says

    I completely agree. Oatmeal and zucchini.. breakfast of champions! Better than the pizza rolls I had this morning.

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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