Oatmeal Butternut Cookies
Ingredients
- 1 1/4 cup (285g) Farmer's Market Food's Organic Butternut Squash Puree
- 1 cup (226g) butter, softened
- 2 cups (170g) old-fashioned whole rolled oats
- 1 2/3 cup (209g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup (200g) granulated sugar
- 2/3 cup (135g) packed dark brown sugar
- 1 each egg yolk, room temperature
- 2 tsp pure vanilla extract
- zest of one orange
- 1 cup chocolate chips, chopped nuts, dried cranberries or raisins *OPTIONAL*
Optional Icing
- 1 1/2 cup (180g) powdered sugar
- 2 tbsp (45ml) milk
- 1 tbsp pure maple syrup
Instructions
Oatmeal Butternut Cookies
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Squeeze out the excess liquid from the butternut puree. Line a medium bowl with 2 paper towels. Scoop out the butternut puree onto the towels. Place another paper towel on top and squeeze on excess moisture. After blotting, you should have about 1 cup (225g) of butternut puree.
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In a medium bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and ginger.
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Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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In a mixer, paddle the softened butter with the sugars untillight and fluffy. Scrape down the bowl.
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Add in the egg yolk and vanilla extract until combined, followed by the butternut squash puree. Scrape down the bowl. Slowly add in the dry ingredients until combined and a dough forms. Add in mix-ins of choice if doing so. Mix again just to combine.
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Using a medium cookie scoop, scoop cookie dough into ballsand place 2-3 inches apart on the baking sheet. Slightly flatten the balls out– they won’t spread very much in the oven!
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Bake for 12–15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool. Optional Icing: Whisk together the ingredients for the icing and dip or drizzle cooled cookies with the icing. Add more milk as needed if the icing is too thick.
Recipe Notes
This dough can be made ahead of time and kept scooped in the refrigerator for a few days, or frozen in an air-tight container for up to 3 months unbaked.
