- 12
Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup quick-cooking instant oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup loosely packed brown sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg yolk
- 2 tablespoons milk
- 1 teaspon vanilla extract
- 1 cup freshly grated zucchini squash
- 3/4 cup chocolate chips
Preparation
Step 1
Preheat the oven to 350 degrees F.
In a bowl, whisk together the oats, flour, baking soda, salt, cinnamon and nutmeg.
In a large bowl, whisk together the melted butter and sugar. Whisk in the egg yolk, milk and vanilla extract. Stir the dry ingredients into the wet ingredients – it will take a few minutes to fully incorporate everything, but you don’t want the batter to be super wet. If at any time the mixture seems way too dry, add more milk 1 tablespoon at a time.
Stir in the zucchini and chocolate chips. At this point, I like to stick the batter in the fridge for 30 minutes or so.
Scoop the dough onto a cookie sheet about 2 inches apart. Bake for 12 to 15 minutes, or until golden on the tops and around the edges. Let cool slightly before lifting from the pan and setting them on a wire rack. Cool completely before serving.