If you’re looking for a tasty way to use up those summer zucchini, these oatmeal chocolate chip cookies are the perfect answer. They’re incredibly moist and flavorful, and the addition of a cinnamon glaze gives them an extra boost of sweetness. Top it off with some flaky sea salt, and you’ve got yourself an irresistible treat. You’ll be amazed at how quickly these oatmeal chocolate chip cookies disappear.
When it comes to cookies, B.O.B. Bob doesn’t often have a whole lot to say. Sure, he eats the cookies, and sure, he likes the cookies, but does B.O.B. Bob often bless me with a detailed review of the cookies? The answer would be no. Not the case with these cookies. Somehow B.O.B. Bob found these cookies to be extremely praise-worthy. Now, I’m not gonna say that sonnets and poems were created to describe their out-of-this-world amazingness, however, he did mention over and over again that they were THE BEST COOKIES. I can live with that. So, if you want to see what all of the fuss is about, perhaps you should make a batch. B.O.B. Bob will definitely help you eat a few.
Ingredients:
Cookies:
- 1/2 Cup Unsalted Butter, Softened
- 1/3 Cup Granulated Sugar
- 1/3 Cup Light Brown Sugar, Packed
- 1 Egg
- 2 Teaspoons Vanilla
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 1/2 Cups All-Purpose Flour
- 1 1/4 Cups Grated Zucchini, Lightly Packed
- 1 Cup Quick Cooking Oats
- 1 (10-oz.) Bag of Bittersweet Chocolate Chips
Cinnamon Glaze:
- 1 Cup Powdered Sugar
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Vanilla
- 4 to 6 Teaspoons Half & Half
- Fleur de Sel or Flaky Sea Salt
Directions:
Cookies:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugars together for 2 minutes on medium speed.
- Add the egg; mix for 30 seconds on medium speed.
- Add the vanilla; mix for 30 seconds on medium speed.
- Add the cinnamon, baking soda, and salt; mix for 30 seconds on medium speed.
- Add the flour; mix on low speed until just incorporated.
- Use a silicone spatula to fold the grated zucchini, oats, and chocolate chips into the cookie batter.
- Use a cookie scoop to scoop the cookies out onto a Silpat or parchment paper-lined baking sheet.
- Bake for 12 to 13 minutes.
Cinnamon Glaze:
- After the cookies have cooled completely, whisk together the powdered sugar, ground cinnamon, and vanilla. Add half and half as needed to achieve a smooth glaze consistency.
- Drizzle or spoon the glaze over the cooled cookies.
- Sprinkle a tiny bit of fleur de sel of flaky sea salt over the glazed cookies.
- Allow the glaze to set before storing the cookies in an airtight container between sheets of wax paper.
Suggestions:
- There is no need to wring any moisture from the zucchini used in this recipe. The moisture from the zucchini will be absorbed by the cookie dough.
- I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips for this recipe. You can use whichever variety of chocolate chips you prefer. The icing makes these cookies sweet, so using bittersweet chocolate helps to balance out the flavors.
- You can replace the half and half in the cinnamon glaze with either water, milk, or heavy cream. The amount you need will depend on how thick or thin you want your glaze.
- This recipe will yield approximately 2 1/2 dozen cookies.
Improvements:
- Add finely chopped pecans or walnuts to the cookie dough.
- If you’re a fan of spice cookies, add a little bit of freshly grated nutmeg or ground cloves to the cookie dough.
- Fold 1/2 cup of pumpkin or sunflower seeds into the cookie dough.
Ingredients:
- 1/2 Cup Unsalted Butter, Softened
- 1/3 Cup Granulated Sugar
- 1/3 Cup Light Brown Sugar, Packed
- 1 Egg
- 2 Teaspoons Vanilla
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 1/2 Cups All-Purpose Flour
- 1 1/4 Cups Grated Zucchini, Lightly Packed
- 1 Cup Quick Cooking Oats
- 1 (10-oz.) Bag of Bittersweet Chocolate Chips
- 1 Cup Powdered Sugar
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Vanilla
- 4 to 6 Teaspoons Half & Half
- Fleur de Sel or Flaky Sea Salt
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugars together for 2 minutes on medium speed.
- Add the egg; mix for 30 seconds on medium speed.
- Add the vanilla; mix for 30 seconds on medium speed.
- Add the cinnamon, baking soda, and salt; mix for 30 seconds on medium speed.
- Add the flour; mix on low speed until just incorporated.
- Use a silicone spatula to fold the grated zucchini, oats, and chocolate chips into the cookie batter.
- Use a cookie scoop to scoop the cookies out onto a Silpat or parchment paper-lined baking sheet.
- Bake for 12 to 13 minutes.
- After the cookies have cooled completely, whisk together the powdered sugar, ground cinnamon, and vanilla. Add half and half as needed to achieve a smooth glaze consistency.
- Drizzle or spoon the glaze over the cooled cookies.
- Sprinkle a tiny bit of fleur de sel of flaky sea salt over the glazed cookies.
- Allow the glaze to set before storing the cookies in an airtight container between sheets of wax paper.
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