Ultra Moist Zucchini Cookies

Directions

1. 1

   Lightly blot the shredded zucchini with paper towel. No need to squeeze out all the moisture, gently blotting will remove enough liquid. Set aside.

2. 2

   Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.

3. 3

   Using a hand mixer, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute.

4. 4

   Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.

5. 5

   Add the dry ingredients and the zucchini to the wet ingredients along with the chocolate chips and mix until combined.

6. 6

   Cover and chill the dough in the refrigerator for at least 2 hours. If chilling for longer than a few hours, allow it to sit at room temperature for at least 30 minutes to soften just slightly before scooping.

7. 7

   Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.

8. 8

   Scoop cookie dough in about 1/4 cup pieces onto the baking tray. Bake for 14-15 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 16-17 minutes.

9. 9

   Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies get chewier and more firm as they cool.

10. 10

    Serve with the a cold glass of milk, and enjoy! Cookies stay fresh in the refrigerator for 1 week.