CHOCOLATE CHIP & ZUCCHINI OATMEAL COOKIES
These cookies are flavorful, soft, a little chewy, and conveniently freezer friendly. They aren’t too sweet and could probably be served or taken on the go as a quick breakfast. They sure do taste great with a cup of coffee in the morning!
After shredding your fresh zucchini, this cookie recipe lets the mixer do the rest of the work for you. After the batter is mixed together you add your freshly shredded zucchini and chocolate chips, give it a little stir to combine everything and drop spoonfuls of batter on to parchment paper lined baking sheets. These only take 12 minutes to bake, so you can have a freshly baked tasty snack or dessert in a under 30 minutes. Although these are delicious warm, they are pretty tasty at room temperature when those chocolate chips harden up too!
Ingredients
1/2 cup unsalted butter, softened
1/2 cup shortening
1 3/4 cups brown sugar, packed
2 eggs
2 tsp. vanilla extract
4 cups old fashioned oats
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups freshly shredded zucchini
1/2 cup semi sweet chocolate chips
InstructionsPreheat your oven to 375 degrees.
Line 2 baking sheets with parchment paper and set aside.
In your Kitchen Aid Mixer, cream the butter, shortening and brown sugar until light and fluffy.
Add the eggs and vanilla and mix well.
Add the oats, and flours along with the soda, salt, cinnamon and nutmeg and mix just until combined. Do not over mix.
Add the zucchini and chocolate chips and mix until just incorporated. Do not over mix.
Drop Tablespoonfuls of the cookie batter onto the lined baking sheets and bake for 10-12 minutes or until the cookies become light golden around the edges. Do not over bake or you will have a harder cookie. They may look underdone in the middle, but they aren't. (Ovens may vary)
Remove from the oven and let them rest 1 minute before removing to a cooling rack.
Makes about 3 1/2 dozen cookies depending on the size.
Serve warm or room temperature with milk.
*To freeze: Let cookies cool completely and them store in a plastic freezer safe bag or container.
Source -Here-
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