Written by Jenny -
Besides wearing green, I will be eating a little green on St. Patrick’s Day with my newest favorite cookie Zucchini-Oat Dark Chocolate Chip Cookies. It may be hard to believe but yes, zucchini does go well with our Nestlé Toll House Dark Chocolate Morsels! Like Chris being on a smoothie kick lately, I have been on a zucchini run. One commonly thinks of zucchini being a summer garden squash that can grow to the size of baseball bat if not picked when smaller. My mother would get so mad when we did that!
Fresh zucchini is available year-round in most markets with its’ peak period being late spring. I admire it for its crunchy texture, beautiful shade of pale green on the inside and light, delicate flavor. With its thin skin, no need to peel. It can be steamed, sautéed, grilled and baked. How can I forget it for snacking? Zucchini is extremely low in calories- a whole medium zucchini is just 17 calories and also an excellent source of vitamin C at 18 mg plus many more benefits.
In a baking recipe, zucchini adds moistness and also allows you to cut back on the butter. Once baked, you will hardly taste it but you will see a little green. This cookie batter will be a little sticky but once baked you will have a moist, cake-like cookie. I love how the cinnamon, oats, nuts and of course, the dark chocolate all come together to make an extra special cookie! I hope you like it too.
Ingredients for 48 cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (1 medium)
- 1 cup quick oats
- 1 cup chopped nuts
- 1 2/3 cups (10-oz. pkg.) NESTLÉ TOLL HOUSE Dark Chocolate Morsels
PREHEAT oven to 350° F. Lightly grease baking sheets.
COMBINE flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.
BAKE for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.
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