Zucchini Oatmeal Chocolate Chip Cookies

Time: 45 minutes
Yield: 36 cookies
Recipe adapted from The Kitchen Magpie

1/2 C butter
1 C sugar
1 egg
1 1/2 tsp vanilla
1 1/2 C flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
1/2 tsp baking soda
1 1/2 C grated zucchini
1 3/4 C rolled oats
2 C milk chocolate chips
1 C chopped pecans

1. Preheat your oven to 350 degrees.
2. Into your stand mixer, or large mixing bowl place 1/2 cup butter and 1 cup sugar. Beat it on medium speed until light and fluffy. Should only take about 2 minutes. Add 1 egg and mix for 1 minute longer. Add 1 1/2 teaspoons vanilla and mix until combined.
3. Into a separate bowl place 1 1/2 cups flour, 1 1/2 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon nutmeg and 1/8 teaspoon salt. Toss it all together to combine and add it to the mixing bowl.
4. Toss in 1 3/4 C rolled oats (I opted for rolled oats because that's what I had on hand. You can use quick cooking oats if you have that as well). Mix to combine.
5. Take a medium-large zucchini (something that has grown too large to do anything but bake with) and grate 1 1/2 cups. Add it to the mixing bowl.
6. Chop 1 cup of pecans and add them in.
7. Add 2 cups milk chocolate chips and mix it all until combined.
8. Scoop the dough onto a cookie sheet that has been sprayed with cooking spray.
9. Bake for 10-12 minutes or until the edges are golden brown.
10. Cool on a wire rack or eat warm from the oven.