Description
These Sweet Potato Cookies are moist, fluffy, and packed with wholesome oats, warm spices, and plenty of semi-sweet chocolate chips. Combining the natural sweetness of mashed sweet potatoes with comforting cinnamon and nutmeg, these cookies offer a delightful twist on a classic treat, perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups old fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1 large egg
- ¾ cup mashed sweet potato
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup semi-sweet chocolate chips, plus more for decorating (optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the rolled oats, all-purpose flour, ground cinnamon, baking soda, ground nutmeg, and salt. Stir thoroughly to distribute all the spices and leavening evenly; then set this mixture aside.
- Cream Butter and Sugar: In a large separate bowl, cream the softened unsalted butter and brown sugar together until the mixture is smooth and fluffy. This step helps to incorporate air into the dough, making the cookies tender.
- Add Wet Ingredients: To the creamed mixture, add the egg, mashed sweet potato, and vanilla extract. Mix well until all the wet ingredients are fully combined and the batter is smooth.
- Combine Mixtures: Gradually add the dry oat mixture to the wet ingredients. Stir until thoroughly combined, making sure there are no pockets of flour. Then gently fold in the semi-sweet chocolate chips evenly throughout the dough.
- Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour or up to overnight. Chilling helps the flavors meld and firms up the dough for easier handling and better texture.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (180°C) or 160°C in a fan oven. Line three baking sheets with parchment paper to prevent sticking and set them aside.
- Shape Cookies: Using a small cookie scoop (about 1.5 to 2 tablespoons of dough), drop spoonfuls 2 inches apart onto the prepared baking sheets. If desired, press additional chocolate chips onto the tops of the cookie dough mounds for decoration.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden and the cookies have puffed up. Avoid overbaking to keep the cookies soft and moist.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes after removing from the oven. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies are moist and fluffy due to the mashed sweet potato, providing a unique twist on traditional oatmeal cookies.
- Adding warm spices like cinnamon and nutmeg enhances the flavor and complements the sweet potato perfectly.
- Chilling the dough is essential for texture and flavor development; do not skip this step.
- You can substitute semi-sweet chocolate chips with dark chocolate or white chocolate chips based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 111 kcal
- Sugar: 8 g
- Sodium: 38 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg
