Brown Butter Zucchini Cookies: Indulgent Oatmeal Chocolate Chips
Indulge in these delicious brown butter zucchini oatmeal chocolate chip cookies, a perfect balance of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, browned
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the brown sugar, granulated sugar, and browned butter.
- Add the egg and vanilla extract, and mix until well combined.
- Stir in the shredded zucchini.
- In another bowl, combine the rolled oats, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on the baking sheet before transferring to a wire rack.
Notes
- For a chewier cookie, refrigerate the dough for 30 minutes before baking.
- Feel free to add nuts for extra crunch.