Baking Instructions

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
• Place the butter in a medium saucepan and melt over medium heat. Stir often until it foams, smells nutty, and turns golden brown (5-7 minutes). Scrape into a large bowl and let cool to room temperature.
• In a small bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
• Add the brown and granulated sugars to the cooled brown butter and stir with a spatula until combined. Add the egg and vanilla extract and stir until smooth. Stir in the shredded zucchini.
• Add the dry ingredients and mix until just combined. Fold in the oats and chocolate chips; do not overmix.
• Use a cookie scoop (1.5 to 2 tablespoons) to portion dough onto the sheet, 2 inches apart.
• Bake for 12 to 14 minutes until edges are lightly browned but centers are still soft.
• Remove from oven and sprinkle with sea salt. Cool on the pan for 5 minutes before transferring to a wire rack.