zucchini oat chocolate chip cookies

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Butter

  Unsalted

  ½ cup or 114g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Brown sugar

  ⅓ cup packed or 73g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vanilla extract

  1 ½ tsp or 6g

• Zucchini

  Summer squash, includes skin, raw

  1 ½ cup, sliced or 170g

• Quick oats

  Cereals, quaker, dry

  1 cup or 80g

• Pecans

  Nuts

  ¾ cup, chopped or 82g

• Semisweet chocolate

  Candies

  1 ⅔ cup chips (6 oz package) or 280g

Directions

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract.
3. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
4. Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
5. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

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