Sunday, July 3, 2011

Zucchini Oatmeal Chocolate Chip Cookies

Zucchini Chocolate Chip Oatmeal cookies--a variation on the Nestle-Toll house chocolate chip cookies

Mix together and set aside:
2 1/4 cup regular flour (OR 1 1/4 cup regular flour and 1 cup whole wheat flour)
1 teaspoon baking soda
1 teaspoon salt
4 cups rolled oats

Cream together:
1 cup (2 sticks) softened butter
3/4 cup white sugar
3/4 cup brown sugar

Add to butter mixture and mix well:
1 teaspoon vanilla
2 large eggs (add one at a time and mix thoroughly after each)
1 cup grated zucchini

Slowly add in the dry ingredients. If the mixture looks too wet, add more flour (I had to add about 1/4 cup more flour).

Once the mixture is well combined, add 1-2 cups chocolate chips, if desired.

Drop by rounded tablespoonfuls onto ungreased baking sheets.  (Note: these in the photo were being put into the freezer, so that's why they're on wax paper.)

Bake for 12-14 minutes at 375 F. I've found that cookies come out perfectly if you bake them only until the edges of the bottoms are lightly browned. The tops of the cookies will still be very pale, but they will be baked through when the bottoms are lightly browned. Let sit on the pans until cool to allow them to finish baking.

Makes about 5-6 dozen, depending on how big you want them.



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