Ingredients
1½cupsall-purpose flour
1tspground cinnamon
½tspbaking soda
¼tspsalt
½cupunsalted butter,softened
½cupgranulated sugar
⅓cuplight-brown sugar,packed
1large egg
1½tspvanilla extract
1½cupsmedium zucchini,shredded, about 1 to 1½ zucchinis
1cupquick oats
¾cuppecans,or walnuts, chopped
1⅔cupssemi-sweet chocolate chips
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, cinnamon, baking soda, and salt for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar, and brown sugar until creamy. Mix in egg and vanilla extract.
Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts, and chocolate chips. Reserve ⅓ cup of the chocolate chips to press into the tops of dough balls before baking for better presentation.
Shape dough into balls, 2 tablespoons each, then transfer to Silpat or parchment paper-lined baking sheets, spacing cookies 2-inches apart.
Bake in preheated oven for 11 to 14 minutes until edges are lightly golden. Cool on baking sheet for 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
