Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a medium-sized bowl, using a hand mixer, cream the butter and both types of sugar together until light and fluffy, about 1-2 minutes.
½ cup salted butter, 1 cup brown sugar, ¼ cup granulated sugar
Mix in eggs, zucchini, and vanilla.
2 large eggs, 1½ cup freshly shredded zucchini, 1 teaspoon pure vanilla extract
Stir in the flour, baking soda, salt, and cinnamon until just combined.
1¾ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon
Fold in chocolate chips, oats, and walnuts.
1 cup chocolate chips, 1 cup old-fashioned oats, ½ cup chopped walnuts
Drop 2-tablespoon-sized portions of dough (I used a cookie scoop for this step) onto a greased or parchment-lined baking sheet. Separate at least 2 inches apart.
Bake for 8-10 minutes until cookies are golden brown around the edges. (9 minutes seemed to be perfect in my oven).