Name: Brown Butter Zucchini Oatmeal Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, cut into tablespoon pieces; 1 cup all-purpose flour, plus 2 tablespoons; 1 teaspoon ground cinnamon; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon ground nutmeg, optional; 1/2 cup dark brown sugar; 1/4 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 1 cup shredded zucchini, squeeze out excess liquid; 2 cups old fashioned oats; 1 cup semisweet chocolate chips; Flaky sea salt, for sprinkling

Ingredients

Scale

1/2 cup unsalted butter, cut into tablespoon pieces
1 cup all-purpose flour, plus 2 tablespoons
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg, optional
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup shredded zucchini, squeeze out excess liquid
2 cups old fashioned oats
1 cup semisweet chocolate chips
Flaky sea salt, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a Silpat mat.
Melt the butter in a medium saucepan over medium heat, stirring often until it foams and turns golden brown (5-7 minutes). Transfer to a bowl and allow to cool.
In a small bowl, whisk together flour, cinnamon, baking soda, salt, and optional nutmeg.
Mix the brown and granulated sugars into the cooled brown butter until combined. Then add the egg and vanilla, stirring until smooth. Incorporate the shredded zucchini.
Add the dry ingredient mixture and stir until just combined. Gently fold in the oats and chocolate chips without overmixing.
Scoop out dough portions (1.5 to 2 tablespoons) and place them onto the baking sheet, spaced 2 inches apart.
Bake the cookies for 12 to 14 minutes, until the edges are lightly browned but the centers are still soft.
Sprinkle cooled cookies with flaky sea salt and let them cool on the baking sheet for 5 minutes before transferring to a rack.

Notes

Make sure to squeeze out excess liquid from the zucchini for better texture.
Adjust baking time for a softer or firmer cookie based on personal preference.
Store cookies in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8g
Sodium: 150mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.