I had to postpone my original post today because when I saw these cookies, I just knew. I just knew, I’d have to make them that night! They were screaming at me, “BAKE ME, KELLI!”. So, I did what any self-respecting woman would do. I got in the kitchen and I baked the hell out of those cookies. Ok, I admit, I may be going a little overboard, but to be fair, I’ve claimed these as my new favorite cookies. Who wouldn’t want to share their new favorite cookie recipe with their blog readers?
People, I’ve been overwhelmed lately. Have you been on foodgawker? Have you been on other food blogs? They’re being taken over by cookie recipes, and here I am, contributing to the madness! I thought this year might be different. I thought maybe — just maybe I’d bake less this season since I am headed to Hawaii in a few short week and should be watching my fig-er. But whatdayaknow? I’m not…Instead I ate 4 or 10 of my new favorite cookies.
Sweet Potato Oatmeal Cookies
Adapted by The Daily Crumb
1/2 cup unsalted butter, room temp.
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup cooked and pureed sweet potato (or canned)
1 teaspoon vanilla
3/4 cup whole wheat flour
3/4 cup unbleached a.p. flour
1 1/2 cups old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
1. Preheat oven to 350 degrees. In the bowl of a mixer; combine butter and sugars. Beat until smooth and combined. Add in egg, make sure it’s thoroughly combined. Add in sweet potato and vanilla and beat until smooth.
2. In a separate bowl; mix wheat flour through nutmeg together. Slowly add into wet mixture and beat until just combined.
3. On a baking sheet; drop 1 heaping tablespoon balls of dough about 1/2″ from each other, and bake for 12-15 minutes. Cool on a wire rack and enjoy!