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Chewy Oatmeal Zucchini Cookies

5 from 19 votes
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  • 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.

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