It has been some time since I last baked a batch of warm cookies; they seem to be the neglected baked good here on my blog so I thought it high time I sat down and created a cookie recipe to add to my tiny collection. Since we are now in November(if you’re anything like me, you’re probably thinking what the heck, already?), that means an abundance of sweet potatoes from the month before! Here in Virginia, October is harvest time for sweet potatoes- mostly in early or mid-October, as it’s best to harvest them before the first fall frost, which came really late this year.
Of the many vegetables out there, one of my favorites will always be the sweet potato. My mom bakes them quite often around this time of year and my favorite way to eat them? A good dousing in butter and a generous amount of pecans and brown sugar sprinkled all over the top. Really, it’s the best thing ever, though, I probably ruin the nutritional value by doing so.
My favorite cookie this time of year will forever be molasses oatmeal cookies. They were always my go-to when there weren’t any chocolate chips in the kitchen; which, believe it or not, was (and still is) a rarity in my home(even with my chocolate obsession). So, I thought I’d combine my two favorite things and create these soft, not-so-sweet, sweet potato and molasses oat cookies. Though the ingredient list may look a bit intimidating and long, they’re very simple and easy to make. Once fresh out of the oven, they are sprinkled with a generous amount of cinnamon sugar, which, once cooled, gives the cookies a slight crunch when eaten.
SWEET POTATO AND MOLASSES OAT COOKIES
makes about 12-16 medium-sized cookies
2 1/2 cups rolled oats
1 cup all-purpose flour
1/4 cup super-fine almond flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8 ounces unsalted butter, soft
3/4 cups brown sugar
1 large egg, room temperature
1/4 cup dark molasses
1 teaspoon vanilla
1 medium-sized sweet potato, peeled and chopped
2 cinnamon sticks
1 teaspoon allspice berries
2 tablespoons turbinado sugar
1/2 teaspoon molasses
1 teaspoon ground cinnamon
finely chopped pecans (optional)
- Preheat oven to 350°F. Prepare a large baking sheet by lining with parchment paper or lightly coating with cooking oil.
- Rinse, peel and chop the sweet potato into thin chunks. Fill a small pot half full with water and add the allspice berries, cinnamon sticks, and chopped sweet potato. Bring to a boil over high heat, once it begins to boil, set a kitchen timer for 12-16 minutes, or until the potatoes are soft in the center. Discard the spices and strain the potatoes; add mash until smooth. Set in the refrigerator until cool to touch.
- Meanwhile, combine and whisk the flours, baking soda, salt, and spices; set aside. In an electric mixer with beaters attached, combine the softened butter, brown sugar, molasses, and vanilla. Beat on medium speed until fluffy. Add the egg and beat until combined. Scrape down the sides of the bowl and add the flour and mashed sweet potato. Beat on medium until just combined. Stir in the oats. Using a 1-tablespoon scoop, dollop the cookie batter onto the prepared cookie sheet, spacing two inches apart. Using a spoon very lighly flatten each dollop of batter, keeping it in a round shape. Bake for 14-16 minutes until the edges are slighly browned. While the cookies are baking, in a small bowl combine the two tablespoons of turbinado sugar and 1/2 teaspoon of molasses, whisk with a fork till it’s combined; stir in the cinnamon and pecans if using. Remove the cookies from the oven and sprinkle on a pinch of the sugar mixture. Let the cookies sit on the pan for 5 minutes before moving onto a cooling rack.