Cinnamon Oatmeal Zucchini Cookies

  4.0 – 1 reviews  • Squash

Delicious application for cinnamon crisps!

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 72
Yield: 72 servings

Ingredients

  1. 1 ½ cups butter, softened
  2. 1 ½ cups white sugar
  3. 3 eggs
  4. 1 ½ teaspoons vanilla extract
  5. 4 ½ cups all-purpose flour
  6. 1 tablespoon ground cinnamon
  7. 1 ½ teaspoons baking soda
  8. 1 ½ teaspoons salt
  9. 3 cups finely shredded zucchini
  10. 3 cups quick-cooking oats
  11. 2 cups chopped pecans
  12. 1 (10 ounce) package cinnamon chips

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. Beat butter and sugar together in a large bowl until light and fluffy; add eggs and vanilla extract and continue beating until smooth.
  3. Stir flour, cinnamon, baking soda, and salt together in a bowl. Gradually add flour mixture to butter mixture and stir until well-blended. Add zucchini, oats, pecans, and cinnamon chips, respectively, mixing well after each addition. Drop dough by heaping tablespoonfuls 2-inches apart onto prepared baking sheets.
  4. Bake in preheated oven until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

Calories 137 kcal
Carbohydrate 16 g
Cholesterol 18 mg
Dietary Fiber 1 g
Protein 2 g
Saturated Fat 3 g
Sodium 114 mg
Sugars 7 g
Fat 8 g
Unsaturated Fat 0 g

Reviews

Mark Duarte
I followed it exactly and it is really yummy. Great use of zucchini! Plopping them on the pan was a bit like making pumpkin cookies- no way to make them exact circles or balls, but the texture after they are cooked are airy, cakey and not gooey. It took mine closer to 13 or 14 mins cooking time. I used mini cinnamon chips from a kitchen store- not the Hershey’s brand, but I’m sure those would be great in it too.

 

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