It’s no secret, I have a huge sweet tooth! I will choose something sugary over savory every single time. My Greek father-in-law always cracks jokes about it. If I’m not making Greek food, chances are what I’m cooking has maple syrup or honey in it. I’m not gonna say we have dessert in our house every single day. But I will bake a few times a week. So to make myself feel better, I will try to add veggies, whole grains, or nuts to a lot of my sweets. These oatmeal-zucchini cookies do just that, make me feel better about giving sugar to my kids lol.
Everyone in our house loves these cookies. Even my husband, who is anti-zucchini, loves them. They are soft and chewy on the inside and a little crispy on the outside. I’ve been making these since my kids were small, so they grew up with green flecks in their chocolate chip cookies. If you’re afraid your kids might notice the intruders, you could always peel the zucchini beforehand. Given the choice, I prefer oatmeal cookies to plain ones. The texture and chewiness the oats add is amazing. I also love that they are way more filling! I always bake up a batch when we head on a road trip or when we plan to spend the day on the boat.
Like most cookie doughs, these oatmeal-zucchini cookies is another versatile recipe. I always split the dough into 2 right before I add the chocolate chips. I will bake half of it with chocolate chips for my hubby, and the other half with raisins, dried cranberries, chopped-up walnuts, pecans, and almonds. Yuuuummmm, just writing this down makes me want to go bake a batch! I could eat these all day. I’ll pop them in the freezer to keep them out of reach, but that just makes it worse! I love eating frozen cookies! LOL! Does anyone else do that? I wonder. My kids will eat either one of these combos. I prefer they eat my husband’s and leave more of the nut ones for me.
Another wonderful idea is to freeze the dough once it’s made. You can then simply bake a few at a time for a late-night snack. Regardless, these cookies won’t last long, I guarantee it! Without further ado, here’s the simple oatmeal, zucchini cookie recipe!
Oatmeal-Zucchini Cookies
Ingredients
- 1/2 c. Butter at Room Temperature
- 1/2 c. White Sugar
- 1/2 c. Brown Sugar
- 1 Egg
- 2 tsp. Vanilla Extract
- 1 1/2 c. All-Purpose Flour
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 2 tsp. Ground Cinnamon
- 2 c. Grated Zucchini
- 1 c. Old Fashioned Oats
Add-ins
- 1 c. Chopped Nuts (Pecans-Walnuts-Almonds)
- 1 1/2 c. Chocolate Chips
- 1/2 c. Raisins or Dried Cranberries
Instructions
- Preheat oven to 350*F
- In a large mixing bowl, cream together butter, white sugar, and brown sugar.
- Add egg and vanilla. Mix till well incorporated.
- Add grated zucchini and mix.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add flour mixture to the zucchini mixture. Mix till flour disappears.
- Mix in oats.
- At this time, either add your favorite add-ins to the entire dough or separate into 2 and make different combos.
- On a parchment-lined or Silpat cookie sheet, drop cookie dough about 1 1/2 Tbsp around 2 inches apart.
- Bake 11-15 min until slightly golden. Lift the cookie to make sure the bottom is golden as well.
- Cool on wire rack.
- Enjoy!
If you have cookie monsters in your family, make sure to check out my Foolproof Go-To Chocolate Chip Cookies. Hope you enjoy theses recipe and they’ve inspired you to get in your kitchen and bake a little magic today. Thank you for stopping by!
Elisa
