Cookies Packed with Wholesome Goodness

These oatmeal chocolate chip cookies are the perfect blend of chewy, hearty oats and sweet, melty chocolate chips. They’re easy to make, full of comforting flavor, and ideal for any occasion—from lunchbox treats to cozy weekend baking. One bite, and they’re sure to become a household favorite!

Ingredients

Here’s the list of ingredients I use for these yummy cookies:

• Rolled oats
• Applesauce (preferably unsweetened)
• Chocolate chips
• Egg
• Butter
• Zucchini (optional)
• Brown sugar
• Vanilla
• Baking soda
• Salt

Oatmeal and Chocolate Chips Hide All Sins in Cookies

For this reason, oatmeal is the ideal ingredient. Its varied texture will disguise other things you choose to put in these cookies … like pulverized vegetables.

Since you’re about to pull a fast one on your young’uns, you might as well do something in advance to make up for it.

That’s where the chocolate chips come in. Their sweetness will overpower that zucchini you added to the batter.

Yes, I just told you my secret ingredient. Zucchini is easy to disguise. As long as you have enough other stuff in these cookies, they’ll never know. You can try carrots too, but do so with caution. The last thing you want to do is raise suspicion over all the treats you make.

This is a small batch of cookies. However, if you want to make more, just double all the ingredients on the list.

Directions

First, preheat your oven to 375˚ F and grease a cookie sheet.

Pull out a medium mixing bowl. Combine melted butter, applesauce, vanilla, baking soda, and salt. This is when I add the zucchini. Stir the mixture.

Now add the oats and chocolate chips. Stir it again until it’s well mixed.

Scoop the batter with a cookie scoop or tablespoon onto the greased cookie sheet. Make sure they’re a couple of inches apart to keep them from running into each other. I press down a little bit in the center of each cookie but not enough to make them flat.

Bake for about 12 minutes. The edges should be brown.

Remove them from the oven and let them cool for about 10 minutes before you transfer them to a plate.

Hide the Goodies in the Cookies

One thing every southern mama knows is that if the young’uns don’t like the first bite of something, they won’t bother taking a second bite. They might think they have you fooled by making it disappear.

But take my word for it, they’re not eating it if they don’t want to. You can learn a lot by looking under their placemat. Or in the dog dish. Since you’ll be mixing everything up and baking it yourself, you’ll be able to hide all kinds of good things.

I’ve been guilty of adding steamed and pureed zucchini, squash, carrots, and other veggies to sauces, soups, and sweet treats. And yes, even these cookies.

You don’t have to tell a soul what you put in them. Just fill a plate with fresh-baked cookies, pour a glass of milk, and smile as you watch the cookies disappear.

If you want to use homemade butter, it’s easy enough to make. Get together with your kids or grandkids and whip some up. Here’s a link to show you how: Making Butter at Camp Nana. Or you can buy it already made, but that’s not nearly as much fun.

More Yummy Cookie Recipes

We also enjoy these Muddy Buddies from Back to My Southern Roots.

Cookie monsters, both big and little, love these butterscotch pecan cookies. Another delicious one if you’re into chocolate is this pecan brownie cookie recipe.

We also love these flourless peanut butter cookies that melt in your mouth and these festive funfetti cookies!

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