Note**This is a repost from last year. I thought you might enjoy checking out one of my favorite holiday cookie recipes!*** Oatmeal scotchies have to be my favorite cookies ever. The flavor of the plain oatmeal with the butterscotch chips turns out a buttery, rich cookie that is slightly soft and crisp around the edges. I wanted to come up with a cookie recipe that used a seasonal vegetable last year for my holiday cookie podcast with Claire, and this is what I came up with. Let me know what you think! OH, and this dough freezes well so you can eat it later!
Leena’s Butternut Squash Oatmeal Butterscotch Chip Cookies (inspired by this Nestle recipe) * 2 cups all-purpose flour * 1 1/3 cups quick or old-fashioned oats * 1 teaspoon baking soda *1/2 teaspoon ground ginger *1/2 teaspoon grated fresh ginger *1/4 teaspoon freshly grated nutmeg * 1 teaspoon ground cinnamon * 1/2 teaspoon salt * 1 cup (2 sticks) butter, softened * 1 cup packed brown sugar * 1 cup granulated sugar * 1 cup steamed and pureed Pumpkin or Butternut Squash (or canned) * 1 large egg * 1 teaspoon vanilla extract * 3/4 cup chopped walnuts * 3/4 cup raisins Directions: Set oven @ 350? F. Stir together the flour, oats, baking soda, spices and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl, will look light and fluffy when it is done. Add egg, vanilla and butternut squash and mix well. Add flour mixture & mix well. Scoop by the tablespoon onto prepared baking sheets. BAKE for 14 to 16 minutes or until cookies are lightly browned and set in centers. ~LTG! ******************** Want more cookie recipes? Check out the original post this was from, my holiday cookie podcast!
