Zucchini Oatmeal Chocolate Chip Cookies

These zucchini oatmeal chocolate chip cookies are extra soft with chewy centers and crisp edges. Loaded with chocolate chips, each cookie is flavored with brown sugar and a hint of cinnamon. Best part of all? You can’t taste the vegetable hiding inside.

1 cup ( 140g) shredded & blotted zucchini (see step 1)

2 cups ( 160g) old-fashioned whole rolled oats*

1 cup ( 125g) all-purpose flour ( spoon & leveled)

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup (1 stick; 115g) unsalted butter, softened to room temperature

½ cup ( 100g) packed dark or light brown sugar

½ cup ( 100g) granulated sugar

1 large egg, at room temperature

1 Tablespoon pure maple syrup*

1 and ½ teaspoons pure vanilla extract

1 cup ( 180g) semi-sweet chocolate chips

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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