Chewy Oatmeal Zucchini Cookies

• Vegetarian

• Produce

  • 1 cup Zucchini squash

• Refrigerated

  • 1 Egg yolk, large

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned

• Pasta & Grains

  • 3/4 cup Oats, quick-cooking instant

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, loosely packed
  • 3/4 cup Chocolate chips
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 Teaspon vanilla extract

• Dairy

  • 6 tbsp Butter, unsalted
  • 2 tbsp Milk

Found on howsweeteats.com

Ingredients

• 1 cup old-fashioned rolled oats
• ¾ cup quick-cooking instant oats
• ¾ cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• ¼ teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• ½ cup loosely packed brown sugar
• 6 tablespoons unsalted butter, melted
• 1 large egg yolk
• 2 tablespoons milk
• 1 teaspon vanilla extract
• 1 cup freshly grated zucchini squash
• ¾ cup chocolate chips

Directions

• Preheat the oven to 350 degrees F. In a bowl, whisk together the oats, flour, baking soda, salt, cinnamon and nutmeg. In a large bowl, whisk together the melted butter and sugar. Whisk in the egg yolk, milk and vanilla extract. Stir the dry ingredients into the wet ingredients - it will take a few minutes to fully incorporate everything, but you dont want the batter to be super wet. If at any time the mixture seems way too dry, add more milk 1 tablespoon at a time. Stir in the zucchini and chocolate chips. At this point, I like to stick the batter in the fridge for 30 minutes or so. Scoop the dough onto a cookie sheet about 2 inches apart. Bake for 12 to 15 minutes, or until golden on the tops and around the edges. Let cool slightly before lifting from the pan and setting them on a wire rack. Cool completely before serving.