These zucchini oatmeal chocolate chip cookies are extra soft with chewy centers and crisp edges. Loaded with chocolate chips, each cookie is flavored with brown sugar and a hint of cinnamon. Best part of all? You can’t taste the vegetable hiding inside.
Zucchini bread & oatmeal chocolate chip cookies: two worlds beautifully collide! Consider these zucchini oatmeal chocolate chip cookies the mandatory solution to a surplus of fresh zucchini. Over the past several years, I’ve tried throwing zucchini into plenty of cookie recipes and this one is the best version I know!
Plus, should any cookies survive after a few days, they freeze and thaw like a dream. Also important to note: you cannot taste the zucchini. Vegetables have never been so sneaky.
Have you ever made my brown butter pumpkin oatmeal cookies? In that recipe, we blot the pumpkin to rid excess moisture. The purpose of this is to reduce the amount of liquid in the cookie dough. Too much liquid = excess spreading and/or a cakey cookie. We’re applying the same technique here. Shred the zucchini using a box grater, then lightly blot it with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty.
You need 1 cup of shredded, lightly blotted zucchini.
Pro Tip: Shred extra to make zucchini cake or one of these 20+ favorite zucchini recipes!
After you blot the zucchini, prepare the cookie dough. The full written recipe is below, but let me walk you through the steps so I can answer any possible questions.
Though I typically use semi-sweet in these zucchini oatmeal chocolate chip cookies, you can use milk chocolate or white chocolate chips instead. Or try mini chocolate chips or chocolate chunks. For something different, try peanut butter chips, butterscotch chips, or even raisins, chopped pecans, or walnuts. Some may think it’s blasphemy to replace chocolate with raisins but I’m ALL FOR IT. If you love oatmeal raisin cookies, you should definitely try raisins here or even 1/2 chocolate chips and 1/2 raisins!
One last tip: This recipe calls for room temperature butter. Remember that room temperature butter is imperative in the creaming step. If butter is too cold or if it’s melted in the slightest, it won’t properly aerate with the granulated and brown sugars in step 3. As a result, the cookies won’t hold their shape and will likely over-spread. Room temperature butter is cool to the touch and about 65°F (18°C), which might be colder than your kitchen. If you’d like to read further, I have an in-depth post about room temperature butter.
These zucchini oatmeal chocolate chip cookies are extra soft with chewy centers and crisp edges. You can't taste the vegetable hiding inside! Chill the dough for at least 2 hours before baking.
