Sweet Potato, Chocolate Chip, Oatmeal Cookies

Sweet Potato, Chocolate Chip, Oatmeal Cookies

1/2 cup (113g) butter (melted)

1/2 cup cooked & mashed sweet potato

1 tbs honey

1 1/2 tsp vanilla

1/2 cup sugar

1/4 cup brown sugar

1 1/2 cups oats

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1 cup chocolate chips (or chopped chocolate)

Optional: 2 tsp pumpkin spice & 1/4 cup chopped walnuts

1. Mix together butter, sweet potato, honey and vanilla.

2. Cream in sugar and brown sugar.

3. Mix in oats, flour, baking soda and salt. (Pumpkin spice too if using)

4. Fold in chocolate (chopped nuts would go in here)

5. Use a heaping tablespoon to place balls of dough on a baking sheet lined with baking paper. With your hand, gently flatten the dough to about an inch thickness. (These cookies don’t spread while cooking so you can put them close together.)

6. Bake at 350*F (175*C) for 12 minutes.

7. Let cool and enjoy!

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I needed to make some space in my freezer so I decided to used up the frozen pumpkin that had been in there for awhile. As it defrosted I realized it was sweet potato and not pumpkin.  And that’s when these cookies were born. They are crispy on the outside and chewy on the inside. They are sweet, but not too sweet.  The perfect companion to a morning coffee or after dinner treat.  I omitted the pumpkin spice (because my husband isn’t a fan) and the nuts (my son is still a little too small) but they are just as delicious with or without these two ingredients.