Chocolate Zucchini Oatmeal Cookies

I was wanting to use up some of my frozen zucchini I still have, and decided to find a cookie recipe to make. My kids love zucchini bread, so I know they'd like these. I found this recipe that luckily didn't call for any oil (good thing, because I was out of it). These are cake-like cookies and tasted pretty good. Even my Husband ate a handful! Next time I will double it, 1 batch and it gave me 27 (2-3") cookies. Here is the recipe I revised.

1/2 cup butter
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 tsp baking soda

1/4 tsp salt
1/2 tsp ground cinnamon
1 cup quick cooking oats
1 cup semisweet chocolate chips

Preheat oven to 325'.

In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda, salt and cinnamon, stir into the zucchini mixture. Finally, stir in the oats and chocolate chips. Refrigerate for 1/2 hour.

Drop dough from a tablespoon (or small cookie scooper) onto an lined cookie sheet. Bake for 11 minutes, until lightly golden on top. Transfer to cooling racks.