Description
These Sweet Potato Oatmeal Cookies combine the natural sweetness and moisture of mashed sweet potatoes with hearty oats and warm spices to create a soft, wholesome treat. Perfect for fall or anytime you crave a comforting, nutritious cookie, they offer a delightful balance of flavors and textures with optional nuts or raisins for added bite.
Ingredients
Scale
Wet 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 baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned oats
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and mashed sweet potato into the creamed mixture, stirring until the combination is smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can make cookies tough.
- Add Oats and Optional Mix-ins: Stir in the old-fashioned oats and, if desired, chopped nuts and/or raisins or chocolate chips, distributing them evenly throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly 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, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, slightly underbake and let them finish setting on the baking sheet after removing from the oven.
- These cookies freeze well and can be enjoyed as a convenient snack or breakfast treat.
- Use canned sweet potato puree as a time-saving alternative to cooking and mashing fresh sweet potatoes.
