Brown Butter Zucchini Oatmeal Chocolate Chip Cookies
There’s something undeniably comforting about cookies fresh from the oven, and when those cookies are infused with the nutty richness of brown butter, a hint of cinnamon, and studded with chocolate chips, you know you’re in for a treat. The addition of zucchini not only adds a subtle moisture but also sneaks in some nutrition, making these Brown Butter Zucchini Oatmeal Chocolate Chip Cookies a delightful indulgence that feels a tad virtuous. Perfect for any occasion, these cookies will soon become a favorite in your baking repertoire.
Why It’s Crowd-Pleasing
These cookies are a delightful blend of flavors and textures that appeal to everyone. The brown butter provides a deep, nutty flavor that elevates the simple cookie dough into something extraordinary. The old-fashioned oats add chewiness, while the dark chocolate chips provide that sweet contrast we all love. Plus, the hidden zucchini makes these cookies a little more wholesome without compromising on taste. They’re perfect for sharing at gatherings, packing in lunchboxes, or simply enjoying with a cup of tea.
What We’re Using
- 1/2 cup unsalted butter, cut into tablespoon pieces – This is the star of the show, turning nutty and aromatic when browned.
- 1 cup all-purpose flour, plus 2 tablespoons – This gives structure to the cookies.
- 1 teaspoon ground cinnamon – Adds a warm, cozy flavor.
- 3/4 teaspoon baking soda – Helps the cookies rise.
- 1/2 teaspoon salt – Enhances the sweetness of the cookies.
- 1/8 teaspoon ground nutmeg (optional) – A hint of spice that complements the cinnamon.
- 1/2 cup dark brown sugar – For rich sweetness and moisture.
- 1/4 cup granulated sugar – Balances the depth of the brown sugar.
- 1 large egg – Binds everything together.
- 2 teaspoons vanilla extract – Infuses a lovely aroma and flavor.
- 1 cup shredded zucchini, squeezed to remove excess liquid – Adds moisture and nutrition.
- 2 cups old-fashioned oats – Provides chewiness and heartiness.
- 1 cup semisweet chocolate chips – Because chocolate makes everything better.
- Flaky sea salt, for sprinkling on cookies – A finishing touch that amplifies flavor.
Equipment at a Glance
- Mixing bowls – For combining ingredients.
- Whisk – To blend dry ingredients and mix the dough.
- Spatula or wooden spoon – For folding in the zucchini and oats.
- Baking sheet – To bake the cookies on.
- Parchment paper – Prevents sticking and makes for easy cleanup.
- Cooling rack – To let cookies cool properly after baking.
Step-by-Step: Brown Butter Zucchini Oatmeal Chocolate Chip Cookies
Step 1: Brown the Butter
Start by placing the unsalted butter in a medium saucepan over medium heat. Allow it to melt, and then continue cooking it, stirring often. The butter will begin to foam, and eventually, you will notice a nutty aroma and brown flecks forming at the bottom. Once it turns a deep golden brown, remove it from the heat and let it cool slightly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg (if using). Set aside.
Step 3: Combine Sugars and Egg
In another bowl, combine the dark brown sugar and granulated sugar. Pour in the browned butter (make sure it’s only slightly warm) and mix until combined. Add the large egg and vanilla extract, whisking until smooth.
Step 4: Incorporate the Zucchini
Fold the shredded zucchini into the butter and sugar mixture. Be sure to squeeze out any excess liquid from the zucchini before adding it to avoid excess moisture in the cookies.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay.
Step 6: Add Oats and Chocolate Chips
Gently fold in the old-fashioned oats and semisweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 7: Chill the Dough (Optional)
For best results, chill the cookie dough in the refrigerator for at least 30 minutes. This will help the cookies maintain their shape while baking.
Step 8: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 9: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie. Sprinkle a pinch of flaky sea salt on top of each cookie.
Step 10: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked. They will continue to firm up while cooling.
Step 11: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your Brown Butter Zucchini Oatmeal Chocolate Chip Cookies with a glass of milk or your favorite beverage!
Spring–Summer–Fall–Winter Ideas
- In spring, add a little lemon zest to brighten the flavors.
- In summer, pair these cookies with a scoop of vanilla ice cream for an indulgent dessert.
- During fall, throw in some chopped walnuts or pecans for added crunch.
- In winter, serve warm cookies with a drizzle of melted chocolate or a sprinkle of cinnamon sugar.
Behind-the-Scenes Notes
If you’re short on time, you can skip chilling the dough, but doing so really enhances the flavor and texture of the cookies. The brown butter can be made ahead of time and stored in the refrigerator until you’re ready to bake.
- Feel free to experiment with different types of chocolate chips or even swap in some dried fruit for added chewiness.
- Storing leftover zucchini in the freezer is a great way to always have it on hand for future batches of these cookies.
Storage & Reheat Guide
Store your Brown Butter Zucchini Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies. Place them in a single layer in a freezer-safe bag or container, and they’ll last for up to three months. To reheat, simply pop them in the microwave for a few seconds or place them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Helpful Q&A
Can I use quick oats instead of old-fashioned oats?
While you can use quick oats in a pinch, old-fashioned oats give the cookies a better texture and chewiness. Quick oats may make the cookies softer and less hearty.
What if I don’t have zucchini on hand?
If zucchini isn’t available, you can substitute it with grated apples or carrots for a similar moist texture while still keeping some nutritional value.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just ensure it contains xanthan gum for the best results.
How can I make these cookies extra chewy?
For chewier cookies, try adding an extra tablespoon of brown sugar and chilling the dough longer before baking. This helps to create a denser cookie.
See You at the Table
Get ready to delight your friends and family with these irresistible Brown Butter Zucchini Oatmeal Chocolate Chip Cookies. Whether you’re baking for a special occasion or just because, these cookies are sure to impress. The rich flavor of brown butter, combined with the wholesome zucchini and delightful chew of oats, creates a cookie experience that’s both satisfying and fun. So gather your ingredients, put on your apron, and let the baking begin! Enjoy each bite of these delicious cookies, and don’t forget to share (if you can resist the temptation)!
Brown Butter Zucchini Oatmeal Chocolate Chip Cookies
Ingredients
Equipment
Method
- Start by placing the unsalted butter in a medium saucepan over medium heat. Allow it to melt, and then continue cooking it, stirring often. The butter will begin to foam, and eventually, you will notice a nutty aroma and brown flecks forming at the bottom. Once it turns a deep golden brown, remove it from the heat and let it cool slightly.
- In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg (if using). Set aside.
- In another bowl, combine the dark brown sugar and granulated sugar. Pour in the browned butter (make sure it’s only slightly warm) and mix until combined. Add the large egg and vanilla extract, whisking until smooth.
- Fold the shredded zucchini into the butter and sugar mixture. Be sure to squeeze out any excess liquid from the zucchini before adding it to avoid excess moisture in the cookies.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Gently fold in the old-fashioned oats and semisweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- For best results, chill the cookie dough in the refrigerator for at least 30 minutes. This will help the cookies maintain their shape while baking.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie. Sprinkle a pinch of flaky sea salt on top of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked. They will continue to firm up while cooling.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your Brown Butter Zucchini Oatmeal Chocolate Chip Cookies with a glass of milk or your favorite beverage!
Notes
- If you're short on time, you can skip chilling the dough, but doing so really enhances the flavor and texture of the cookies.
- The brown butter can be made ahead of time and stored in the refrigerator until you're ready to bake.
- Feel free to experiment with different types of chocolate chips or even swap in some dried fruit for added chewiness.
- Storing leftover zucchini in the freezer is a great way to always have it on hand for future batches of these cookies.
