If you were to ask me on any given day what my favorite cookies are, it would (more than likely) be some classic, crispy on the edges but soft in the middle chocolate chip cookies.
Buttery. A little nutty from some whole wheat flour. And ridiculous chocolate chips that stay just the tiniest bit melted even after the cookies have cooled.
But every now and then, I want oatmeal cookies, and not just any oatmeal cookies.
I have very specific rules about my oatmeal cookies:
1. They cannot – I repeat – cannot have raisins.
2. They cannot be thin, flat, and crispy.
3. They’ve got to be homemade.
I think oatmeal cookies should be fluffy. Soft. Little pillows of oats and brown sugar and butter and chocolate.
Basically, oatmeal in cookie form, which is what they are, right?
I don’t eat oatmeal that’s burnt or crispy, so I don’t want oatmeal cookies with that texture either.
These cookies are my perfect oatmeal cookies. Thick and fluffy, full of oats and chocolate chips and little bit of green from the zucchini.
There’s no flavor from the zucchini – it just helps me use up the stock pile on the counter.
Oats + zucchini, in a cookie? These are basically health food.
Oatmeal and Zucchini Chocolate Chip Cookies
Makes: 3 and a 1/2 dozen cookies
- 1 cup (2 sticks) butter, softened to room temperature
- 1 cup maple syrup
- 1 tsp vanilla
- 2 eggs
- 1 cup white whole wheat flour
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups quick oats
- 1 cup shredded zucchini
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees.
- Whip softened butter until light and fluffy.
- Beat maple syrup, vanilla, and eggs into the butter until combined.
- In separate bowl, mix the flours, baking soda, cinnamon, and salt together.
- Add the flour to the butter mixture until the flour is incorporated.
- Beat in the oats, zucchini, and chocolate chips.
- Drop by tablespoon onto a baking sheet.
- Bake at 350 for 10-11 minutes or until golden around the edges.