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 butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat until smooth.

Step 3

Combine flour, cinnamon, baking soda, and salt in a medium bowl; gradually stir into butter mixture until well blended. Stir in zucchini, oats, pecans, and cinnamon chips, respectively, stirring well after each addition. Drop dough by heaping tablespoonfuls spaced 2 inches apart onto the prepared baking sheets.

Step 4

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