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 semisweet chocolate chips
3/4 cup chopped pecans, toasted
1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
2. Drop dough by table spoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12 to 14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.
TOTAL TIME: Prep: 15 min. Bake: 12 min./batch + cooling
YIELD: 4 dozen.
Cookies will taste better if made the day before.
Nutrition Facts
1 cookie: 79 calories, 4g fat (2g saturated fat), 9mg cholesterol, 27mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 1g protein.