Zucchini Oatmeal Chocolate Chip Cookies
Have you ever made my pumpkin oatmeal cookies? In that recipe, we blot the pumpkin to rid excess moisture. The purpose of this is to reduce the amount of liquid in the cookie dough. Too much liquid = excess spreading and/or a cakey cookie.
We’re applying the same technique here. Shred the zucchini using a box grater, then lightly blot it with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty.
You need 1 cup of shredded, lightly blotted zucchini.
Ingredients
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)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 Tablespoon pure maple syrup*
1 and 1/2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips
Instructions
Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.
We’re applying the same technique here. Shred the zucchini using a box grater, then lightly blot it with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty.
You need 1 cup of shredded, lightly blotted zucchini.
Ingredients
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)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 Tablespoon pure maple syrup*
1 and 1/2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips
Instructions
Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.
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