Soft Zucchini Oatmeal Chocolate Chip Cookies – Veggie Sweet Treat – Recipes By Clare
Did you know that incorporating vegetables into baked goods can increase their nutritional value by up to 30%? I’ve found that soft zucchini oatmeal chocolate chip cookies strike a balance between health and indulgence, making them a great choice for any occasion. With a moist texture and a hint of sweetness, these cookies manage to sneak in some veggies without compromising on flavor. Curious about how to make them or perhaps why they’re such a hit among both kids and adults? Let’s explore the recipe together.
Why You’ll Love This Recipe
If you’re looking for a delightful treat that combines health and indulgence, you’ll love these Zucchini Oatmeal Chocolate Chip Cookies.
They’re soft with crispy edges, making every bite enjoyable. The best part? You get to sneak in some hidden veggies!
The recipe balances flavors and textures, so even kids who usually avoid zucchini will be asking for more. Plus, they’re perfect for summer when zucchinis are in abundance.
You’ll also appreciate how easy they’re to make. With simple ingredients like oats, chocolate chips, and shredded zucchini, you can whip up a batch in no time.
Just imagine the aroma filling your kitchen as they bake—it’s truly comforting.
History
The history of Zucchini Oatmeal Chocolate Chip Cookies is as rich as their flavor.
These cookies emerged as a creative solution for using up surplus zucchini from summer gardens. Home bakers quickly discovered that adding zucchini not only enhanced moisture but also contributed a subtle flavor, making the cookies soft and delightful.
Over time, the recipe gained popularity, especially among parents looking to sneak in some veggies for their kids. The combination of oats and chocolate chips provides a satisfying texture that balances the hidden vegetable.
This treat has become a summer favorite, showcasing how we can incorporate healthy ingredients into our favorite desserts, turning a simple cookie into a veggie-filled delight that everyone can enjoy.
Recipe
Zucchini Oatmeal Chocolate Chip Cookies are a delightful way to incorporate garden-fresh zucchini into a sweet treat. These cookies aren’t only soft and chewy but also feature crispy edges that make them a favorite among both kids and adults. The hidden zucchini adds moisture and a subtle flavor, making it a clever way to sneak in some vegetables.
This recipe is perfect for summer baking, especially when zucchini is in abundance and you need to use up those extra veggies from the garden.
To make these cookies, you’ll blend together the rich flavors of butter, brown sugar, and chocolate chips with the wholesome goodness of oats and zucchini. The result is a deliciously balanced cookie that’s sure to please any crowd. Whether you’re enjoying them fresh out of the oven or saving some for later, these cookies are a versatile treat that can be enjoyed at any time of the day.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup shredded zucchini (about 2 medium zucchinis)
- 1 cup old-fashioned oats
- 1 cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined. Set aside.
- In a separate mixing bowl, cream the softened butter with the granulated and brown sugars using a hand mixer until the mixture is light and fluffy.
- Add the shredded zucchini to the butter and sugar mixture, mixing well to incorporate.
- Gradually add the dry ingredients to the wet ingredients, gently folding them together until just combined to avoid overmixing.
- Stir in the old-fashioned oats and chocolate chips until evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For best results, make sure that you grate the zucchini finely without peeling it, as the skin adds both nutrition and visual appeal.
The cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months for future enjoyment. Adjust the type of chocolate chips used based on personal preference, such as dark chocolate or white chocolate, to customize the flavor of your cookies.
Final Thoughts
While baking these Zucchini Oatmeal Chocolate Chip Cookies, I couldn’t help but appreciate how they effortlessly combine health and indulgence. Not only do they taste delicious, but they also sneak in some nutritious zucchini. This makes them a great treat, especially for kids who might be hesitant to eat their veggies.
Remember, the key to perfect cookies is in the mixing and baking time. Make sure to space them out on the baking sheet for even cooking. Store any leftovers in an airtight container to keep them soft.
If you have extra dough, consider freezing it for a quick baking option later. Overall, these cookies are a delightful way to enjoy summer’s bounty while satisfying your sweet tooth!
FAQ
Have questions about making Zucchini Oatmeal Chocolate Chip Cookies? I’m here to help!
First, you don’t need to peel the zucchini; just grate it finely to keep the skin’s nutrients.
If you’re wondering about storage, these cookies stay soft for up to five days in an airtight container. You can also freeze them for about three months.
When baking, make sure to space the cookies evenly on the sheet to avoid sticking.
If you prefer a different chocolate flavor, feel free to swap in your favorite type.
Finally, keep an eye on the baking time; 12-15 minutes usually gives the best results.
Happy baking, and enjoy your delicious veggie-infused treats!
