Monster Peanut Butter Oatmeal Cookies

I'm getting ready to move, and I still have a lot of frozen winter veggies, so I'm trying to use them up over the next few weeks.  The easiest thing by far to play with is mashed and pureed squash, so I figured I'd start there. The beets, after all, can be used for brownies come summer.

I found a promising recipe for flourless cookies using squash, which were super low calories, but when I pulled it together it was soup. And soup, no matter how hard you try, does not become a cookie.

So, I used a bit of chemistry, and a bit of experimentation, and ended up with these huge, peanut butter oatmeal cookies just packed full of butternut squash. Which, of course, resulted in a lower calorie cookie with lots of vitamin A and fiber.

A cookie the size of a muffin. Lightly peanut butter flavored, cakey and sweet. And still less calories than your favorite Subway cookie.

And we all love cookies we can eat more of. And the kids will never know...

3/4 cup butternut, acorn, or pumpkin squash, mashed
3/4 cup reduced fat peanut butter, creamy
1 cup quick oats
3/4 cup unbleached, all-purpose flour
1/4 cup granulated sugar
2 eggs
1/4 tsp. baking soda

  1. Preheat oven to 350F.
  2. In food processor or blender, combine everything but the flour. Pulse low until well mixed.
  3. Add mixture to flour in medium bowl.
  4. Mix until well combined.
  5. Scoop out onto parchment covered baking sheets.
  6. Bake for 15-20 min. until bottoms golden.
Makes 12 monster cookies at 180 calories a cookie. Or make smaller for 24 cookies at 90 calories a cookie.