Oatmeal Raisin Zucchini Cookies

The softest, chewiest oatmeal cookies, with a solid dose of spice, generously loaded up with raisins, and ultra-moist from grated zucchini. These Oatmeal Raisin Zucchini Cookies are a seasonal spin on a classic cookie! Bonus: a batch of these Oatmeal Raisin Zucchini Cookies comes together fast from start-to-finish!

Course Cookies
Keyword oatmeal raisin cookies, oatmeal raisin zucchini cookies, oatmeal zucchini cookies, zucchini cookies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
Author Sarah


  • 2 cups quick oats
  • 2/3 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 cup packed brown sugar
  • 1/2 cup butter melted, slightly cooled
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1 1/2 cups grated zucchini
  • 2 cups raisins divided
  • 2 - 3 tbsp. coarse sugar


  1. In a large bowl, whisk together quick oats, flour, baking soda, salt, cinnamon, and brown sugar.

  2. In a small bowl, whisk together butter, egg, and vanilla.

  3. Add the wet ingredients to the dry ingredients, along with zucchini and 1 1/2 cups raisins.

  4. Stir until incorporated - batter will be thick and quite heavy.

  5. Drop dough by rounded tablespoonful (golf ball-sized) onto parchment paper or silicone mat-lined baking sheets, and flatten slightly.

  6. Lightly press 4-5 additional raisins on top of each cookie.

  7. Sprinkle each cookie lightly with sugar.

  8. Bake at 350 degrees for 12-15 minutes, or until centers appear set and edges are lightly browned.

  9. Remove from heat, and allow to cool on baking sheets for 2-3 minutes before removing to wire racks to cool completely.

  10. Store in an airtight container. These will last for a few days at room temperature, but for a week or so if stored in the refrigerator. They also freeze beautifully.