Servings 24 cookies
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 cups oats
- 1 cup chocolate chips
- 1 cup grated, strained zucchini (See Kelly’s Note)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs and vanilla extract and beat until combined.
- In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
- Add the flour mixture to the stand mixer and beat just until combined. Add the oats, grated zucchini and chocolate chips and beat until combined.
- Using an ice cream scoop or two spoons, portion out 2-tablespoon scoops of batter and drop them onto the baking sheets, spacing the mounds about 2 inches apart.
- Bake the cookies for 10 to 12 minutes. Remove the cookies from the oven and allow them to cool for 2 minutes on the baking sheet before transferring them to a rack to cool completely.
Notes
- The zucchini does not have to be peeled prior to grating. Simply grate it on the small hole of a box grater then ring out as much moisture as possible by squeezing it firmly in your hands. Measure out 1 cup after squeezing out the moisture.