Chewy Oatmeal Zucchini Cookies.
Can we still be friends if I put vegetables in your cookies?!
Eddie says no.
When I asked if he wanted a zucchini cookie, he looked at me like I had five heads.
I kind of wish I had five heads because that would be five mouths and more room for COOKIES.
So I did it. I put vegetables in a cookie. That makes these a health food and a perfectly acceptable breakfast food. Along with a balanced snack and maybe even a side dish at dinner.
The thing is that I wanted my zucchini cookies to be CHEWY. Not cakey. I achieved some good chew here (thanks to the yolk only, some brown sugar and lots of oats) and cannot even express how delicious these babies were. So melty and chocolatey too. They tasted like chocolate chip zucchini bread but in a chewy cookie!
Those five mouths would have really been a help .
What is it about zucchini in baked goods? Everyone goes nuts for it, even I’m kind of crazy about it at the moment, and YES it lends a lovely texture to the bread or cake, but it’s really the spices that makes you THINK of zucchini bread. Like if zucchini bread was a candle, it would be all cinnamon-y and cakey. Right?
If zucchini bread was a perfume, you would smell like spice cake. I definitely don’t mind smelling like spice cake.
As we near the end up summer and you have thirty pounds of zucchini to use up from your garden, add these to the list. I love the way these cookies take you into fall because of said spice. They are somewhat hearty and just warm. And full of health! SO much green, you know.
- 1 cup old-fashioned rolled oats
- ¾ cup quick-cooking instant oats
- ¾ cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¼ teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- ½ cup loosely packed brown sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg yolk
- 2 tablespoons milk
- 1 teaspon vanilla extract
- 1 cup freshly grated zucchini squash
- ¾ cup chocolate chips
Preheat the oven to 350 degrees F.
In a bowl, whisk together the oats, flour, baking soda, salt, cinnamon and nutmeg.
In a large bowl, whisk together the melted butter and sugar. Whisk in the egg yolk, milk and vanilla extract. Stir the dry ingredients into the wet ingredients – it will take a few minutes to fully incorporate everything, but you don’t want the batter to be super wet. If at any time the mixture seems way too dry, add more milk 1 tablespoon at a time.
Stir in the zucchini and chocolate chips. At this point, I like to stick the batter in the fridge for 30 minutes or so.
Scoop the dough onto a cookie sheet about 2 inches apart. Bake for 12 to 15 minutes, or until golden on the tops and around the edges. Let cool slightly before lifting from the pan and setting them on a wire rack. Cool completely before serving.
Cookie kisses for you.