If you're looking for a delicious recipe to help you make the most of your summer zucchini harvest, this is the recipe for you. These soft, pillowy zucchini cookies made with milk chocolate chips couldn't be more perfect. The moist grated zucchini adds a delightful texture and flavor to these cookies. Whether you're looking for a sweet dessert to bring to a picnic, barbecue, or party or perhaps just a treat for yourself, these cookies are sure to be a hit.
Recently, I read an online rant from a food blogger cursing several food manufacturers for daring to change their packaging sizes. This food blogger, who had themselves all up in a snit, was absolutely furious that their recipes would be seriously affected by these changes because their followers would not be able to follow their recipes and achieve the same results. Dear food blogger, pick your battles, get a life, roll with it, and perhaps start adding package sizes or weights to your recipes. Basically, move on. There are many more important things in this world to worry about. In almost all of our recipes that call for a packaged ingredient, the size or weight is mentioned in the ingredient list. And, if that size or weight is not mentioned, then it most likely means that using a smaller or larger ingredient in the recipe won't result in a disastrous outcome. I mean, how many cookie recipes have been ruined because someone added too many chocolate chips? None. Because when it comes to chocolate chips, there's no such thing as too many chocolate chips. I have faith that my followers can look at the size or weight of a package and make good decisions. Basically, they can figure that shit out for themselves. Y'all, sometimes you just need to measure with your heart. Especially when it comes to chocolate chips.
Ingredients:
- 1 1/2 Cups Grated Zucchini, Lightly Packed
- 1/2 Cup Unsalted Butter, Softened
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, Packed
- 2 Eggs
- 2 Teaspoons Vanilla
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 2 Cups All-Purpose Flour
- 1 Cup Quick-Cooking Oats
- 1 (11.5-oz.) Bag Milk Chocolate Chips
Directions:
- Preheat oven to 375 degrees.
- Place the grated zucchini in a clean kitchen towel. Squeeze as much liquid out of the zucchini as possible. Place the grated zucchini on a few layers of paper towels; set aside.
- Cream the butter and sugars together on medium speed in a large mixing bowl for 2 minutes.
- Add each egg, one at a time, mixing on medium speed for 30 seconds after adding each egg. Add the vanilla; mix for 30 seconds on medium speed.
- Add the baking soda, baking powder, and salt; mix for 30 seconds on medium speed. Add the flour; mix on low speed until just incorporated. Using a silicone spatula, fold the oats, chocolate chips, and grated zucchini into the cookie batter.
- Allow the cookie batter to rest for 10 minutes.
- Use a cookie scoop to scoop the dough onto a Silpat or parchment paper-lined baking sheet.
- Bake for 11 to 13 minutes.
- Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.
Suggestions:
- Make sure to wring as much moisture out of the grated zucchini as you possibly can. Otherwise, the cookie dough will be too wet.
- Allowing the cookie dough to rest for 10 minutes will allow the quick-cooking oats time to absorb some of the moisture from the grated zucchini.
- This recipe will yield approximately 3 dozen cookies.
Improvements:
- Add 1/2 cup of chopped pecans or walnuts to the cookie dough.
- Replace the milk chocolate chips with semi-sweet, dark chocolate, or white chocolate chips.
- Add 1 teaspoon of ground cinnamon to the cookie dough.
- CLICK HERE to find a list of all of our past cookie recipes.
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