Harvest Oatmeal Cookies are a delicious cookie that guest writer Susan Koeppell shared with us. Susan says, “This Soft and Chewy Oatmeal Harvest Cookie is my own recipe that I created using squash. We had an abundance of butternut squash last fall, so this year has been Squash Upside-Down Cake (real easy and fast to make), Squash Bars, Squash Soup, and more! Two years ago I did everything under the sun with potatoes – this year it is squash! That is why I call them Harvest.
I am taking some of these cookies to share at work. I think when a person shares homemade treats, they should put a small card on the container listing the ingredients. Food is not wasted if a person knows they do not like something in the cookie (and don’t eat it), but also so many people are allergic to some foods! My group is also calorie conscience, so I decided to figure out approximately how many calories were in one cookie.”
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup (firmly-packed) brown sugar
- 1/4 cup dark molasses
- 2 cups yellow squash puree*
- 2 large eggs
- 1 teaspoon salt
- 3 teaspoons cinnamon, ground
- 1 teaspoon nutmeg, ground
- 1/2 teaspoon allspice, ground
- 1/4 teaspoon cloves, ground
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups rolled oats (either old-fashioned or quick-cooking)
- 1 cup sweetened flaked coconut
- 1 cup raisins
- 1/2 cup nuts of your choice, chopped (optional)
Preheat oven to 350 degrees F.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add molasses, squash, and eggs; blend well. Stir in salt, cinnamon, nutmeg, allspice, and cloves until well blended. Note: If you love pumpkin pie taste, you may add more of the spices.
Sift together the flour, baking soda, and baking powder. Add the flour mixture and rolled oats, alternating between flour and oats until evenly combined into the dough. Note: Depending on the wetness of the squash, you may need to add more oats so that the dough forms a nice mound on your spoon.
Mix in the coconut, raisins, and nuts (if adding).
Scoop dough in well-rounded teaspoons and slide off with a rubber spatula onto your ungreased cookie sheet, approximately 3 inches apart.
Baked approximately 15 minutes until the bottoms of the cookies are a light brown. Cookies should bounce back when you press in the center with your finger (just like a cake). These cookies are soft and chewy and will not crumble when you bite into them (they are almost like a mini-cake. Note: If they do not bounce back, then the centers are doughy and under-cooked. You will need to bake them longer.
Remove from oven and immediately remove from cookie sheet.
* To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.
* You may also substitute pumpkin for the squash.
Source: Recipe and photos are by Susan Koeppel of Lake Mills, Wisconsin. Web site, Susan’s Sew-Nique a Unique Boutique Featuring Handmade Cloth Creations.