I’m still trying to find ways to use up all of the zucchini that we have laying around my kitchen and figured I’d try making cookies with some of it. So I went off to see what Google & Pinterest could find for me.
I was led to a recipe on a great food blog, When Harry Met Salad, for chocolate chip oatmeal zucchini cookies. I was a little hesitant when the recipe said that you had to put the oatmeal in the food processor until it was finely ground since I was looking something more like a regular oatmeal cookie but figured I’d give a try.
Here’s the recipe with my edits in parentheses.
Chocolate Chip Oatmeal Zucchini Cookies
adapted from Cook’s Illustrated’s Baking Illustrated and Carole Walter’s Great Cookies
(makes about 4½ dozen 2½” cookies)
½ lb. zucchini ( I used about 2 cups grated – let drain for about 30 minutes)
¾ c. lightly packed dark brown sugar (I used Demera sugar – not packed)
2½ c. old fashioned oats (I had less than 1 cup of regular so I used steel cuts)
2/3 c. + 2 T. sugar
1¼ c. flour (unbleached all purpose)
¾ t. salt
½ t. baking soda
¼ t. nutmeg (left it out)
1 c. (2 sticks) unsalted butter, at room temp (Used salted)
2 t. vanilla extract
2 c. chocolate chips (Is 2 cups equal to an entire bag if mini chips?)
2 c. chopped pecans (or walnuts) (Left them out totally!)
Place the brown sugar, 2/3 c. sugar and ½ c. oatmeal in the bowl of a food processor and process for 2 -3 minutes until the oatmeal is finely ground. With steel cut oats this took a long time!
Mix the butter until it’s light and fluffy and then add the oatmeal-sugar mixture a little at a time making sure that you mix well after each addition. Add the egg and vanilla and mix well. Add the dry ingredients in stages, mixing just until blended.
Mix in the chocolate chips and then finally the zucchini.
Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about an inch or two apart. Bake for about 10 minutes or until the edges begin to turn golden brown. Remove the cookies from the oven and cool on the sheets for 2-3 minutes before removing to a cooling rack.
Now, these were ok…. I think that if I had used regular oatmeal instead of the steel cut then they would have turned out a lot better…. and less crunchy. I also think that I needed a little more flour so they wouldn’t spread out so much.
But all in all I think I’ll try it again with a few changes!
What are you making with zucchini?