Ingredients
1 cup shredded zucchini (lightly blotted, see step 1)
2 cups old-fashioned whole rolled oats*
1 cup all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened to room temperature
1/2 cup packed dark or light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature (substitute ¼ cup applesauce for egg-free version)
1 Tablespoon pure maple syrup
1 and 1/2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
Instructions
- Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. You need 1 cup of shredded, lightly blotted zucchini. Set aside until step 4.
- Whisk the oats, flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes.
- Add the egg (or applesauce) and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the maple syrup and vanilla and mix on high until combined.
- Add dry ingredients and zucchini to the wet ingredients, mix on low speed until combined.
- With the mixer still running on low speed, beat in the chocolate chips.
- Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
- Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie and place 3 inches apart on the baking sheets.
- Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies are extra soft out of the oven but become chewier as they cool.
From sallysbakingaddiction.com
