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–+ servings

Sticky Oaty Zucchini Cookies

4.91 | 40 reviews
These zucchini cookies are exactly what the title says: sticky, chewy, soft, filled with brown butter oat flavor and crunchy flaky salt on top. They are a unique cookie, using my new technique of browning butter AND oats together to create a chewier, toastier texture and flavor. The zucchini keeps the cookies soft and moist, making them zucchini-bread reminiscent, but something all their own.
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 20 cookies

Equipment

Ingredients

  • 1 medium zucchini, 5.6 ounces / 160 grams
  • 1 cup salted butter, 8 ounces / 227 grams
  • 1 1/4 cup rolled oats, 5.3 ounces / 150 grams
  • 6 tablespoons dark brown sugar, packed, 2.8 ounces / 80 grams
  • 1 cup granulated sugar, 7.75 ounces / 220 grams
  • 1 1/2 cup, plus 1 tablespoon all-purpose flour, 7.6 ounces / 215 grams
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 2/3 cup chopped dark chocolate, 4 ounces / 113 grams
  • Flaky salt, for topping

Instructions 

  1. Using a rasp-style grater, grate the zucchini into a large bowl and set aside.
  2. Set a small pan over medium heat. Add the cup of butter and let it fully melt, then add the 1 1/4 cup of oats. Begin to brown these together, letting the butter begin to bubble and foam. Stir occasionally and cook for 4-5 minutes, or until you can see the butter begin to turn dark brown, and the oats have toasted along with it.
  3. Pour the brown butter into the bowl with the zucchini. Mix and let this cool for 15 minutes (it should go from very hot to warm).
  4. Add 6 tablespoons of dark brown sugar and 1 cup of granulated sugar to the bowl. Mix this together with a spatula.
  5. Add the 1 1/2 cups and 1 tablespoon of flour, 1/2 teaspoon of cinnamon, 1 teaspoon baking powder and 1 teaspoon salt. Mix this in well with the spatula. The dough will still be very wet, and that's okay!
  6. Make sure the dough is cool (if it's too warm the chocolate will melt), and add in the 2/3 cup of chopped chocolate. Mix together.
  7. Use a cookie scoop to scoop the dough into 20 even balls, each about 55 grams each. Place these on a baking sheet and let them chill in the fridge for 1 hour, but up to 24.
  8. When you are ready to bake, set a rack to the center of the oven and preheat it to 350°F.
  9. Line a half sheet pan with parchment paper and add six cookie dough balls to each sheet, about 2 inches apart.
  10. Bake for 12-14 minutes at 350°F.
  11. When the cookies are out of the oven, use a large cup or cookie cutter to "swirl" the cookies around the edges, making them into perfect circles.
  12. Sprinkle each cookie with a pinch of flaky salt. Let them cool at room temperature until the pan is cool enough to touch (they will be pretty delicate to handle before then!), and serve!