- 36
- 20 mins
- 60 mins
Ingredients
- COOKIES:
- 1/2 C butter, softened
- 3/4 C brown sugar, packed
- 1 egg
- 1 1/2 tsp vanilla
- 1 C shredded zucchini
- 2 C flour
- 4 Tb cocoa powder
- 1/2 C quick cooking oats
- 1 tsp baking soda
- 3/4 tsp salt
- 1 C milk chocolate chips
- FROSTING:
- 1/2 C butter
- 4 C powdered sugar
- 1/4 C cocoa powder
- 4 Tb milk
- 1 tsp vanilla
- dash salt
Preparation
Step 1
1. Preheat your oven to 350 degrees. 2. Into your stand mixer place 1/2 C softened butter and 3/4 C brown sugar. Beat on medium speed for 1 minute. Add 1 egg and beat for an addition 1-2 minutes, or until the mixture is light and fluffy. Add 1 1/2 tsp vanilla and mix just until combined. 3. Grab a large zucchini, peel it and remove the seeds from the center. Shred it up and pat it dry. 4. Add 1 C of the shredded zucchini to the creamed ingredients. Mix until combined. 5. In a separate bowl toss together 2 C flour, 4 Tb cocoa powder, 1/2 C quick cooking oats, 1 tsp baking soda, 3/4 tsp salt and 1 C milk chocolate chips. 6. Add the dry ingredients to the creamed mixture and mix until combined. 7. Spray a large cookie sheet with cooking spray and scoop the dough out evenly over it. 8. Bake for 8-9 minutes, or until the top of the cookies spring back when tapped. Remove the pan from the oven and allow to cool for 5 minutes. Remove to a wire rack and cool completely. 9. To make the frosting, place 1/2 C butter into a large glass mixing bowl. Melt the butter in the microwave. 10. Add 4 C powdered sugar, 1/4 C cocoa powder, 4 Tb milk, 1 tsp vanilla and a dash of salt. Blend with hand beaters until the frosting is smooth and silky. 11. Frost each cookie. Serve and enjoy!