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Hey hey it’s Tiffany from Creme de la Crumb! Are you sick of zucchini recipes yet? No?? GOOD! Because these zucchini oatmeal cookies are a must-make. Seriously. You must make them. I’m begging you. Do it.
If the soft chewy oatmeal goodness of the cookie isn’t enough to persuade you, just one lick of that brown butter frosting will have you melting into a puddle of cookie seduction – it’s absolutely divine! The best part is that you can use up your plethora of zucchini with this recipe AND have pretty much the world’s best cookie ever. Even zucchini-haters will be begging you for this recipe, guaranteed!
Recipe adapted from Cooking Classy
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Zucchini Oat Cookies with Brown Butter Frosting
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup oats
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups zucchini shredded
- 6 tablespoons butter
- 6 cups powdered sugar
- 1 teaspoon vanilla
- 8-10 tablespoons milk
- Preheat oven to 350. In a medium bowl whisk together flour, cinnamon, baking powder, oats, and salt.
- In a large bowl cream butter and sugars until light and fluffy. Add egg, vanilla, and zucchini and mix well. Add dry ingredients to wet ingredients and mix until incorporated.
- Drop spoonfuls of cookie dough onto a lightly greased cookie sheet at least 2 inches apart. Bake for 12-14 minutes until golden brown. Allow to cool 10 minutes on the baking sheet before transferring to a cooling rack or sheet of parchment or wax paper to finish cooling completely.
- When cookies are cooled prepare frosting. Melt butter in a small sauce pan over medium heat. After melted, continue to stir over medium heat until butter turns amber-brown. Add butter, powdered sugar, vanilla, and milk to a large bowl and mix until smooth. Spread over cooled cookies. Store in airtight container at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.