“Got that summertime, summertime sadness.”
~Lana Del Rey
The final humid days of August have arrived. September brings with it back to school (although, my son had his first day a couple weeks ago) and my favorite season Fall. On Thursday I head back to the classroom for the 2018-2019 school year. Summer break is certainly one of the perks of being an educator. The time off is filled with family, fun adventures and a chance to catch up and breathe a bit. The overall hustle of the school year dies down and you start to become more intentional with your extra free time. But they say all good things must come to an end. Luckily, when something ends something else is just beginning. The path we are on is always twisting with new experiences and challenges. The only choice is forward.
With the end of summer brings a surplus of zucchini and when you have the summer blues you need fresh cookies. You’ve never heard that before? Well, its true and these cookies not only have hidden veggies, but chocolate chips too because I’m all about moderation in my lifestyle.
If you are one of the lucky that heads back to school after Labor Day; whip up a batch of these delicious cookies and bag them up for your teacher on the first day of school.
Zucchini-Oat Chocolate Chip Cookies: (Recipe from Cooking Classy c/o Nestle)
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups shredded zucchini
- 1 cup quick oats
- 1 2/3 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt, set aside.
In the bowl of an electric stand mixer (fitted with the paddle attachment) whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract.
Add zucchini to the bowl and with mixer set on low speed, slowly add in flour mixture until incorporated. But please don’t over mix. Stir in oats and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just so the cookies look pretty. This step is totally optional).
Shape dough into balls, I like to use a cookie scoop then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies about 2-inches apart.
Bake 11 – 14 minutes until edges are lightly golden. Remove cookies from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
My kids are not big on veggies, but they loved these cookies. As a mom, I’ll take it as a win! I hope you enjoy the last few weeks of summer. I had planned to blog a lot more since I was off, but instead decided to focus on quality time with my family. Honestly that is what life is all about- Making memories.
This month marks 4 years blogging on WordPress (although not always consistently). I decided to do a little revamp on the site. What do you think? I feel it has a more editorial vibe and honestly thats always been a dream of mine. To work for a home and food geared magazine. Perhaps one day! Don’t quit your daydream…
Thanks for reading! xo