Z is for CookiePosted: September 23, 2011 | |
The giant zucchini returns! This time, in cookie form.
This recipe combines two of my favorite cookie ingredients with shredded zucchini, walnuts and spice. I bet you’d never even know a veggie was in there. And I mean in that in the best way possible. They’re crispy and chocolatey, with a great texture courtesy of the oatmeal and zucchini.
Chocolate Chip Oatmeal Zucchini Cookies
– 1 cup of shredded zucchini
– ¾ cup of light brown sugar
– 2 ½ cups of quick oats
– 2/3 cup of sugar + 2 tablespoons
– 1 ¼ cups of flour
– ¾ teaspoon of salt
– ½ teaspoon of baking soda
– ¼ teaspoon of nutmeg
– 2 sticks of unsalted butter, at room temperature
– 1 egg
– 2 teaspoons of vanilla
– 1 ½ cups of chocolate chips
– 2/3 cups of grated or chopped walnuts
Heat your oven to 375º.
In a small bowl, toss the shredded zucchini with 2 tablespoons of sugar. Transfer to a fine-mesh strainer, set it over a bowl and let drain for at least 30 minutes. This helps draw out the water in the zucchini.
While the zucchini drains, place the brown sugar, 2/3 cup of sugar and the oatmeal into a food processor and process until the oatmeal is finely ground. In a separate bowl, mix together the flour, baking soda, salt and nutmeg.
In a large mixing bowl, beat the butter until light and fluffy. Add the oatmeal/sugar mixture, then the egg and vanilla. Next add the flour mixture a little at a time until well incorporated.
Use a dish towel or paper towels to squeeze additional water out of the zucchini, then stir it into the dough. Finally, stir in the walnuts and chocolate chips.
Drop rounded tablespoons of dough onto a cookie sheet, spacing them an inch or so apart. Bake for 15 to 18 minutes until brown, rotating tray halfway through. Let them cool a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.