Chewy Oatmeal Zucchini Cookies

By btaylor

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

Details

Servings 12
Adapted from howsweeteats.com

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.