Description
These Sweet Potato Oatmeal Cookies are a delightful fall treat combining the natural sweetness and moisture of mashed sweet potatoes with hearty oats and warm spices. Soft, chewy, and lightly spiced, they’re perfect for cozy snacking or dessert.
Ingredients
Scale
Main Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups old-fashioned rolled oats
Optional Add-ins
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for your cookies.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and mashed cooked sweet potato until all are thoroughly combined, adding moisture and sweetness to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg to evenly distribute the spices and leavening agent.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Fold in Oats and Optional Add-ins: Gently fold the old-fashioned rolled oats into the dough. If using, also fold in the chopped nuts and raisins or chocolate chips for extra texture and flavor.
- Form Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring the right texture.
Notes
- You can substitute canned sweet potato puree or roast and mash your own sweet potatoes according to preference or availability.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend and make sure to use certified gluten-free oats.
- These cookies freeze well and can be stored for up to 2 months; thaw them at room temperature before serving.
