Oatmeal/ Winter Squash Cookies, adapted from louisville.edu
1. Preheat the oven to 350 degrees. Split the butternut squash in half, scoop out the seeds and roast the squash in a 350’ oven until tender, about 1 hour. Let cool, scoop out the squash and use about 1 cup for this recipe.
2. Whisk together:
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
3. Beat on medium speed until well blended:
- ½ pound (2 sticks) unsalted butter; softened
- 1 ½ cups packed light or dark brown sugar
- 2 large eggs
- 2 ½ teaspoons vanilla
4. Stir the flour mixture into butter mixture until well blended and smooth. Stir in:
- 1 cup raisins, chopped
- About 1 cup cooked butternut squash, cut in small pieces
- 2 tablespoons honey
- 1-2 cups oatmeal (depending on the texture you’d like)
5. Drop the dough by heaping measuring tablespoonfuls onto the sheets, and bake until the cookies are lightly browned.
