Dark Chocolate Chip Oatmeal Zucchini Cookie Recipes

ZUCCHINI CHOCOLATE CHIP COOKIES

Zucchini Chocolate Chip Cookies image

I love using zucchini in the summertime. This recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. -Melissa Obernesser, Oriskany, New York

Provided by Taste of Home

Categories Desserts

Time 27m

Yield 4 dozen.

Number Of Ingredients 14

Ingredients

1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups shredded zucchini
1 cup quick-cooking oats
1 cup semisweet chocolate chips
3/4 cup chopped pecans, toasted

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

ZUCCHINI OATMEAL CHOCOLATE CHIP COOKIES

Zucchini Oatmeal Chocolate Chip Cookies image

We all have the perfect chocolate chip cookie recipe, but does yours have vegetables and oats? This delicious cookie has it all -- zucchini, oats, whole wheat flour, you name it. Toasted pecans and dark chocolate chips add just enough buttery crunch and sweet melt to put it over the top. Ditch your plain jane cookie and try this one that has a little of everything!

Provided by Food Network Kitchen

Categories dessert

Time 40m

Yield 12 to 15 cookies

Number Of Ingredients 13

Ingredients

1 medium zucchini (5 to 6 ounces), grated
2 cups old-fashioned rolled oats
1 cup whole-wheat flour (see Cook's Note)
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon allspice
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup dark chocolate chips
1/2 cup toasted pecans, chopped, optional
Flaky sea salt, optional

Steps:

Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment.
Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside.
Whisk the oats, flour, salt, baking soda and allspice together in a large bowl.
Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there's no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough.
Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.

DARK CHOCOLATE CHIP, OATMEAL, ZUCCHINI COOKIE

Dark Chocolate Chip, Oatmeal, Zucchini Cookie image

I found a zucchini cookie recipe in the newspaper, made it for my wife and she ate three cookies before they had cooled. I decided to change some of the ingredients without changing her desire to eat them as fast as I can make them. This recipe has "it's a keeper" from all of my "taste test dummies" that have volunteered to try them. I hope you enjoy them as much as we do. P.s. my neighbors 3 year old son won't eat zucchini, but stuffs himself with these cookies.

Provided by Chef David Marional

Categories Dessert

Time 35m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
2 1/2 cups old-fashioned oatmeal (divided)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter
2 ounces reduced-fat cream cheese
1 teaspoon vanilla
2 eggs
2 cups zucchini (shredded)
1/2 cup dark chocolate chips

Steps:

Place 1 1/4 cups oatmeal in a food processor and grind until a fine powder. Add 1 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon, pulse @ 10 times until well mixed. Store in a bowl and set aside.
Split a medium sized zucchini down the middle and run through the food processor shredder blade, until you have about 2 cups shredded zucchini.
In a medium sized bowl mash room temperature butter and cream cheese, with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla and 2 eggs, mix until smooth and creamy. Add flour - oatmeal mixture until fully incorporated. Add shredded zucchini, fully incorporate, then add 1 cup regular oatmeal and 1/2 cup dark chocolate chips until fully mixed. Add additional 1/4 cup regular oatmeal to mixture if necessary to thicken mixture (if needed).
Place @ 1 tablespoon of cookie mixture on a cookie sheet, bake for 15 minutes at 350 degrees until golden brown and delicous.

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