Tuesday, October 25, 2016

Butternut Pecan Oatmeal Cookies

The Bloodnicks are amazing people, and on a week when I was feeling my pennies pinch, they gave me a butternut squash literally the size of my head. I roasted it, and mashed it, and filled 2 large yogurt containers with it. I've eaten a lot mashed, but not my farm share has given me another, and some acorn squashes, so I need to finish this one up.

Enter the cookies.  This is another variation on the pumpkin oatmeal cookies. These fluffy, soft, lightly sweet and nutty cookies are delish.

1.5 oz. pecans, crushed
1/2 heaping cup butternut squash, mashed
6 Tbsp. salted butter, soft
1 cup quick oats
1/2 cup all-purpose flour
1/2 tsp. cinnamon
1 tsp. molasses
1/2 cup brown sugar
1 egg

  1. Preheat oven to 350F.
  2. Beat together egg, sugar, squash, and butter in a medium bowl.  It might look a bit curdled and that's fine.
  3. Add in pecans, oats, molasses, and cinnamon and beat until combined.
  4. Add in flour and beat until combined.
  5. Scoop out in rounded globs onto parchment covered cookie sheets.
  6. Bake 15-20 min. until browned on edges and no longer shiny.
Makes 14 cookies at 140 calories each.