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Sticky Oaty Zucchini Cookies

Chewy, sticky cookies built on butter and oats browned together for a deep toasty flavor, with grated zucchini keeping them soft and moist. Chopped dark chocolate and flaky salt on top make them taste like zucchini bread's best-dressed cousin.

⏱ 100 min20 cookiesAmericancookieszucchinibrown butteroatsbaking

Ingredients

  • 1 mediumzucchini · 160g
  • 1 cupsalted butter · 226g
  • 1 1/4 cupsrolled oats · 150g
  • 6 tablespoonsdark brown sugar · 80g, packed
  • 1 cupgranulated sugar · 220g
  • 1 1/2 cups & 1 tablespoonall-purpose flour · 215g
  • 1/2 teaspoonground cinnamon
  • 1 teaspoonbaking powder
  • 1 teaspoonDiamond Crystal kosher salt
  • 2/3 cupchopped dark chocolate · 113g
  • —Flaky salt · for topping

Steps

  1. 1

    Using a rasp-style grater, grate 160 grams of zucchini into a large bowl and set aside.

  2. 2

    Set a small pan over medium heat. Add 226 grams of butter and let it fully melt, then add the 150 grams of oats. Brown them together, letting the butter bubble and foam. Stir occasionally and cook for 4-5 minutes, until the butter turns dark brown and the oats have toasted along with it.

  3. 3

    Pour the brown butter and oats into the bowl with the zucchini. Mix and let cool for 15 minutes, until it goes from very hot to warm.

  4. 4

    Add 80 grams of dark brown sugar and 220 grams of granulated sugar to the bowl and mix together with a spatula.

  5. 5

    Add 215 grams of all-purpose flour, 1/2 teaspoon cinnamon, 1 teaspoon baking powder, and 1 teaspoon salt. Mix with a spatula until just combined. The dough will still be very wet, and that's okay.

  6. 6

    Make sure the dough is cool so the chocolate won't melt, then fold in 113 grams of chopped chocolate.

  7. 7

    Use a cookie scoop to portion the dough into 20 even balls, about 55 grams each. Place them on a baking sheet and chill in the fridge for at least 1 hour, up to 24 hours.

  8. 8

    Set a rack in the center of the oven and preheat to 350°F.

  9. 9

    Line a baking sheet with parchment paper and add six dough balls per sheet, spaced about 2 inches apart.

  10. 10

    Bake for 12-14 minutes at 350°F.

  11. 11

    Right out of the oven, use a large cup or cookie cutter to swirl the cookies around the edges, shaping them into perfect circles.

  12. 12

    Sprinkle each cookie with a pinch of flaky salt. Let them cool at room temperature until the pan is cool enough to touch, then serve.

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