Double Chocolate Oatmeal Zucchini Cookies
The recipe Double Chocolate Oatmeal Zucchini Cookies can be made in approximately 45 minutes. One serving contains 82 calories, 2g of protein, and 4g of fat. For 11 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 36. 95 people were impressed by this recipe. It is brought to you by Sumptuous Spoonfuls. Head to the store and pick up ground cinnamon, white whole wheat flour, butter, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 6%, which is very bad (but still fixable). Double-Chocolate Oatmeal Cookies, Double Chocolate Oatmeal Cookies, and Double Chocolate Oatmeal Cookies are very similar to this recipe.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 teaspoon baking soda
1/2 cup brown sugar
1/4 cup (1/2 stick) butter, softened
3/4 cup good quality semi sweet or dark chocolate chips
1/4 cup quality dark cocoa powder
1 large egg
1/4 teaspoon ground cinnamon
1 cup quick oats
1/4 cup peanut butter
1/2 teaspoon salt
1 teaspoon real vanilla extract
1 1/2 cups white whole wheat flour
1 1/2 cups shredded zucchini (1 medium)
Equipment:
baking sheet
mixing bowl
oven
Cooking instruction summary:
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.
Step by step:
1. 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.
Nutrition Information:
covered percent of daily need
