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 post. They 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)
- 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
- 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.