The Best Brown Butter Zucchini Oatmeal Chocolate Chip Cookies
These Brown Butter Zucchini Oatmeal Chocolate Chip Cookies are the ultimate late-summer treat. They are incredibly soft, thick, and chewy, with a rich depth of flavor from the browned butter and just enough zucchini to keep them moist without being ‘veggie-forward.’
- Prep Time: 20
- Cook Time: 14
- Total Time: 34
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- 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
Instructions
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
2. Place the butter in a medium saucepan and melt over medium heat. Stir often until it foams, smells nutty, and turns golden brown (5-7 minutes). Scrape into a large bowl and let cool to room temperature.
3. In a small bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
4. Add the brown and granulated sugars to the cooled brown butter and stir with a spatula until combined. Add the egg and vanilla extract and stir until smooth. Stir in the shredded zucchini.
5. Add the dry ingredients and mix until just combined. Fold in the oats and chocolate chips; do not overmix.
6. Use a cookie scoop (1.5 to 2 tablespoons) to portion dough onto the sheet, 2 inches apart.
7. Bake for 12 to 14 minutes until edges are lightly browned but centers are still soft.
8. Remove from oven and sprinkle with sea salt. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Squeeze that zucchini! Use a cheesecloth or clean kitchen towel to remove as much water as possible.
Store in an airtight container for up to 4 days.
These freeze beautifully for up to 2 months.