Chewy Zucchini Oatmeal Chocolate Chip Cookies Recipe (Print Version)

Soft, chewy Zucchini Oatmeal Chocolate Chip Cookies blend garden goodness with sweet indulgence. A wholesome treat that tastes like pure comfort!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 cup grated zucchini, squeezed of excess moisture

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour
08 - 1 cup old-fashioned rolled oats
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon baking powder
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon salt

→ Flavorful Add-ins

14 - 1 cup semi-sweet chocolate chips

# Instructions:

01 - First things first, grate your zucchini. Don't forget to squeeze out as much water as you possibly can. This is a critical step, or your cookies will spread too much! I usually wrap it in a clean kitchen towel and give it a good twist, honestly, it's a mini arm workout. In a medium bowl, whisk together your flour, oats, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt. This is where I always make sure everything is evenly distributed, so no weird pockets of just baking soda. The smell of the spices already starts to get me excited, you know?
02 - In a larger bowl, grab your softened butter. Cream it together with both the brown sugar and granulated sugar until it's light and fluffy. This usually takes a good 2-3 minutes with an electric mixer. I remember one time I rushed this step, and the cookies weren't as tender; it makes a difference! Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, stir in that lovely vanilla extract. It smells divine at this point, like a bakery in my own kitchen.
03 - Now, gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, because that's a recipe for tough cookies, and we don't want that! Once it's mostly combined, fold in your squeezed zucchini and the chocolate chips. This is where the dough really starts to look like those amazing Zucchini Oatmeal Chocolate Chip Cookies. I usually use a spatula for this part, making sure everything is evenly distributed without squishing the zucchini too much.
04 - If you have the time, I highly recommend chilling the dough for at least 30 minutes. It helps prevent the cookies from spreading too much and deepens the flavors. I know, I know, it's hard to wait when the kitchen smells this good! But trust me, it's worth it for a thicker, chewier cookie. I often chill mine for an hour or even overnight if I'm planning ahead. It really makes a difference in the final texture, honestly.
05 - Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. I like to use a cookie scoop for consistency; it makes them all bake evenly. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still a little soft. Don't overbake! They'll continue to set up as they cool. The smell of these Zucchini Oatmeal Chocolate Chip Cookies baking is just pure heaven.
06 - Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking. I always manage to sneak one off the sheet while it's still warm and gooey, the chocolate still melting—it's the best! The texture should be soft and chewy, with that lovely hint of spice and bursts of chocolate. They're just so comforting, truly a perfect treat.

# Notes:

01 - Always squeeze out the excess moisture from the grated zucchini; it’s the secret to cookies that hold their shape.
02 - Store cookies in an airtight container at room temperature for up to 3-4 days to keep them fresh and chewy.
03 - Swap chocolate chips for dried cranberries and white chocolate for a different flavor profile, I tried it once and it worked beautifully.
04 - Serve these warm Zucchini Oatmeal Chocolate Chip Cookies with a cold glass of milk for the ultimate comfort snack.

# Equipment Needed:

01 - Mixing bowls
02 - whisk
03 - electric mixer (optional)
04 - spatula
05 - measuring cups and spoons
06 - grater
07 - baking sheets
08 - parchment paper
09 - wire cooling rack

# Nutrition (Per Serving):

Calories: 150
Total Fat: 7g
Total Carbohydrate: 20g
Protein: 2g

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