Zucchini Chocolate Chip Cookies

Name: Zucchini Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 dozen.
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup sugar; 1/3 cup packed brown sugar; 1 large egg, room temperature; 1-1/2 teaspoons vanilla extract; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1-1/2 cups shredded zucchini; 1 cup quick-cooking oats; 1 cup (6 ounces) semisweet chocolate chips; 3/4 cup chopped pecans, toasted

These zucchini chocolate chip cookies are a grab-and-eat version of my aunt's zucchini bread. They're perfect for my family's get-togethers. They taste even better if you make them the day before. —Melissa Obernesser, Utica, New York

Ingredients

1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups shredded zucchini
1 cup quick-cooking oats
1 cup (6 ounces) semisweet chocolate chips
3/4 cup chopped pecans, toasted

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.