Cinnamon Oatmeal Zucchini Cookies

This oatmeal cookie recipe boasts a nice cinnamon zing and crunchy pecans, with a bonus point for the zucchini hidden inside. Your kids will never know!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 137 Calories

Ingredients

• 3 eggs
• 3 cups quick-cooking oats
• 1 tablespoon ground cinnamon
• 2 cups chopped pecans
• 3 cups finely shredded zucchini
• 1 (10 ounce) package cinnamon chips
• 1.5 teaspoons vanilla extract
• 1.5 teaspoons salt
• 1.5 cups butter, softened
• 1.5 teaspoons baking soda
• 1.5 cups white sugar
• 4.5 cups all-purpose flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.

Step 2

Beat together butter and sugar in a large bowl until light and fluffy; add eggs and vanilla and continue beating until smooth.

Step 3

Stir together flour, cinnamon, baking soda, and salt in a medium bowl until well combined. 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 the prepared baking sheets.

Step 4

Bake in the preheated oven until the tops are golden brown, about 12 minutes. Transfer cookies to a wire rack to cool completely.