Ingredients

The following ingredients have 4 Servings
  • ½ cup salted butter (113 grams, room temperature (1 stick))
  • 1 cup brown sugar (213 grams)
  • ¼ cup granulated sugar (50 grams)
  • 2 large eggs (100 grams, room temperature)
  • 1½ cup freshly shredded zucchini (213 grams, unpeeled (about half a zucchini, patted dry))
  • 1 teaspoon pure vanilla extract (4 grams)
  • 1¾ cups all-purpose flour (210 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon kosher salt (3 grams)
  • 1 teaspoon ground cinnamon (3 grams)
  • 1 cup chocolate chips (170 grams)
  • 1 cup old-fashioned oats (100 grams)
  • ½ cup chopped walnuts (57 grams, optional)

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • In a medium-sized bowl, using a hand mixer, cream the butter and both types of sugar together until light and fluffy, about 1-2 minutes.
  • Mix in eggs, zucchini, and vanilla.
  • Stir in the flour, baking soda, salt, and cinnamon until just combined.
  • Fold in chocolate chips, oats, and walnuts.
  • Drop 2-tablespoon-sized portions of dough (I used a cookie scoop for this step) onto a greased or parchment-lined baking sheet. Separate at least 2 inches apart.
  • Bake for 8-10 minutes until cookies are golden brown around the edges. (9 minutes seemed to be perfect in my oven).