Monday, October 22, 2012

Butternut Squash Oatmeal Cookies


Lately I have been seen scooping up embarrassing amounts of butternut squash, roasting them and then making puree. Stockpiling it actually. Last week when I was standing at the grocery cashier, my arms full of large plump squash, the other people in line actually started commenting and asking me questions like, "Are you making soup for a party?" Me (staring at the floor): "Um, no. They're just for me." Look for me soon on that new reality series, Squash Hoarders.



I love oatmeal cookies any time of year but there is something about the fall and winter that makes them extra special and deserving of some of my precious puree.



When roasting butternut squash, I clean off the seeds and roast them as well. I like them plain, no seasoning or oils. These were added to the cookie batter as well as dried cranberries. Yes, the very ones I dissed by calling them "pedestrian" in my last postThey turned out to be the perfect addition to this cookie.


The cookies turned out a teeny bit more cake-y that I would like, (I'm all about the chewy gooey) but still were delicious, A hearty, not too sweet cookie with lovely flavor. Our weekend guests ate them for breakfast and our dinner guests ate them for dessert. That's one puree worthy, versatile cookie.

Butternut Squash Oatmeal Cookies
(Loosely adapted from Soft and Chewy Harvest Cookie at What's Cooking America)

Ingredients:
  • 2 & 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 stick butter (1/2 cup)
  • 1 cup white granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups butternut squash puree
  • 2 cups rolled oats
  • 1/2 cup roasted butternut squash seeds
  • 1 cup dried cranberries
Directions:
  • Preheat oven to 350 degrees F.
  • Line baking sheets with parchment paper.
  • Sift together flour, salt, baking soda, baking powder and cinnamon and set aside.
  • Cream butter and sugars together until fluffy.
  • Add eggs one at a time and combine thoroughly.
  • Add vanilla.
  • Starting with the flour, alternate adding the flour and squash puree until just combined.
  • Stir in the squash seeds and  dried cranberries.
  • The dough will be quite sticky. Using two tablespoons scoop up the dough into a cookies sized portion and place on baking sheet.
  • Bake 18-20 minutes
  • Remove from oven and transfer to a wire rack to cool completely.

6 comments:

  1. Umm yeah so...I'll be right there next to you on aforementioned reality tv show. I LOVE the sound of these cookies! At least they'll help me work my way through part of my squash stash. :P

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  2. I love the sound of this flavor combination, yum.

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  3. Squash Hoarders! ha Loooove this idea. If its works with pumpkin, why not butternut squash? This is a great way to sneak veggies in dessert.

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  4. I've had several failed iphone attempts trying to comment on these. I've wanted to say how great to have something versatile enough to pass out anytime of the day. Looks tasty and healthy. Great.

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  5. Where's the oatmeal in this recipe?

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    Replies
    1. Thanks for the catch! It's been remedied.

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