Double Chocolate Oatmeal Zucchini Cookies
Adapted from Very Best Baking
Do you ever get serious chocolate cravings? Like nothing is going to satisfy them but something REALLY good and REALLY chocolatey? Well, I had one of THOSE on Monday night. I made these to satisfy my craving and ended up with a soft, almost cakey sort of chocolate cookie, with just a bit of chewiness from the oatmeal and melty chocolate chips throughout. Yeah, that suited my craving just fine.
I shredded up 2 big zucchini (with intents to make a chocolate zucchini cake that I have had floating about in my head) … it ended to be about 8 cups of shredded zucchini. I had some great ideas of what I wanted to make with it, but just for fun, I asked my foodie friends on facebook what they would make and I got such wonderful suggestions that I totally changed my plans and made cookies.
I took these cookies to work and the developers devoured them. The Business Analysts all tasted them too (well, other than my gluten-free friend and the one who is allergic to chocolate) and said they were very good and definitely bloggable. By the end of the day, I had only a few cookies left when I came home last night to photograph them, and when I was done taking pics, I set them on the table and told my daughter’s friends that they were welcome to eat them. Well, they were all gone when I came home and my daughter’s friend said they were very good. I have just one left that I’m going to have for breakfast.
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup peanut butter
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon real vanilla extract
- 1 1/2 cups shredded zucchini (1 medium)
- 1 cup quick oats
- 1 1/2 cups white whole wheat flour
- 1/4 cup quality dark cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup good quality semi sweet or dark chocolate chips
- Preheat the oven to 350 and spray your cookie sheets with cooking spray.
- In a medium-large mixing bowl, cream together the butter, peanut butter, and brown sugar until fluffy and fully blended. Stir in the egg and vanilla, then the zucchini.
- Stir in the oats, flour, cinnamon, baking soda and salt until the dough is well mixed, then fold in the chips.
- Drop by spoonfuls onto a baking sheet, leaving about 2 inches between cookies and bake for 9 - 11 minutes. Cool the cookies on the cookie sheet for a couple minutes, then transfer to a rack or container. Store in a covered container.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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