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
Ingredients:
- 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
Directions:
- 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.
{ 29 comments… read them below or add one }
I love zucchini bread and I love oatmeal cookies. I think I would love these.
These are OBVIOUSLY health food. In fact, they have oatmeal. So they’re also breakfast.
Definitely! I had one crumbled over some yogurt yesterday – so good!
LOVE zucchini cookies. bookmarked!
What a great idea! and fo sure cookies must NOT be flat and crunchy. And defs homemade
these look fantastic!!
I also can NOT have raisins in my oatmeal cookies- keep them away!! These look great, I love the addition of zuccini!
So glad to hear
I’ve never been a fan of raisins in cookies.
You should see the amount of shredded zucchini I have in my fridge. It’s ridiculous. If only it wasn’t 100 degrees, then I would turn on the oven and bake a batch of these.
One thing on my to-do list this weekend is to shred and freeze a LOT of zucchini. There’s no way we can use it all now! I’ve heard that it freezes really well shredded so you can make zucchini bread later
It does freeze well. It’s really watery after thawing, but as long as you dry it out in a towel, it’s usually good to go. I’ve done this fir the past couple of years actually.
cool – thanks for letting me know! I’m hoping to freeze some zucchini and green beans this weekend.
YES! Oatmeal chippers are awesome. And they must be fluffy balls of goodness. The zucchini add in is a fun one! A great serving of vegetables in my opinion
Happy Friday Brandi!
Thanks Erica – Happy Friday to you, too!
What a fabulous way to use zucchini instead of a regular zucchini bread! These sound realy good. Cookies + veggies = ummm total win!
Great idea Brandi! Zuccchini is kind-of like spinach. It can be added to virtually anything and doesn’t change the taste that much. I’d love to give these a try!
PS – I made your Cookies N’ Cream pound cake yesterday. It was so moist and delicious. I topped it with homemade cream cheese frosting and it was blissful!
Cream cheese frosting?!? Yum! That’s a great idea
I have to agree with all of your rules! Raisins are so disgusting – why bugger up a delicious cookie with them?
Do you think this recipe would still work with flax eggs? Or do you think that would make it more crispy than chewy?
Exactly
I think they would work with flax eggs, definitely. I think they’d stay pretty fluffy because of the maple syrup, but it’s worth a try, for sure! Let me know if you try it with the flax eggs.
Wow! These look awesome! Hubs doesn’t like oatmeal cookies, but I don’t think I would have a problem eating them all by myself!
Mmm these look amazing…
What a great idea! These cookies sound delicious. I love chocolate and zucchini together.
Thanks Emily! They were a hit.
ooo! you always have the best baked good recipes!! Thanks Brandi!!
Thanks
Hi. Love the idea of these cookies! Do you think they would taste and come out the same if you used gluten free flour? I am allergic to wheat flour.
Thanks
Hi Beth! I’m sure they would do fine – you might want to play around with different flours and see what type you like the best. I think they’d be great with almond meal/flour!
Hey there,
In your chocolate chip, zuccini cookies, you say use 1 cup white whole wheat flour
1 1/2 cups all purpose flour
Instead of the above, could I just use all oat flour?
Hi Debrah! I’m not sure how they would turn out with all oat flour, just because I’ve never tried this recipe with just oat flour.
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