Soft Sweet Potato Cookies (Print Version)

# Ingredients:

→ Dry Base

01 - 2 cups rolled oats (old-fashioned style)
02 - 1½ cups plain flour
03 - 1 teaspoon cinnamon powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon nutmeg, freshly ground if possible
06 - ¼ teaspoon fine salt

→ Wet Mixture

07 - ½ cup butter, softened at room temp (unsalted)
08 - 1 cup packed brown sugar
09 - 1 whole egg, large size
10 - ¾ cup cooked sweet potato, mashed smooth
11 - 1 teaspoon pure vanilla extract

→ Mix-ins

12 - ¾ cup chocolate chips (semi-sweet), plus a handful extra for topping

# Instructions:

01 - Grab a medium-sized bowl and whisk together your oats, flour, cinnamon, baking soda, nutmeg, and salt until everything's evenly mixed. Set this bowl aside for now.
02 - In a larger bowl, beat the softened butter with the brown sugar using a hand mixer or wooden spoon until you get a smooth, creamy mixture.
03 - Crack in the egg, then add your mashed sweet potato and vanilla extract. Mix everything together until well blended and no streaks remain.
04 - Pour your dry ingredient mixture into the wet ingredients and stir gently until just combined. Fold in the chocolate chips throughout the dough.
05 - Cover your bowl with plastic wrap and pop it in the fridge for at least an hour. This helps the cookies hold their shape when baking. You can even leave it overnight if you're planning ahead.
06 - Heat your oven to 350°F (or 160°C if using a fan oven). Line three baking trays with parchment paper or silicone mats.
07 - Using a small cookie scoop (about 1½ to 2 tablespoons), drop balls of dough onto your prepared trays, spacing them about 2 inches apart. If you like, press a few extra chocolate chips on top of each cookie for a prettier finish. Bake for 9 to 11 minutes until they puff up and turn light golden around the edges.
08 - Let the cookies rest on the baking sheet for about 5 minutes, then carefully move them to a cooling rack to finish cooling completely.

# Notes:

01 - These cookies stay nice and thick - they won't spread out flat like typical cookies, which gives them a wonderful soft, cake-like texture.
02 - Don't skip the chilling step! An hour minimum in the fridge helps the dough firm up so your cookies keep their shape. Feel free to chill overnight if that works better for your schedule.
03 - For the best sweet potato puree, peel and dice a sweet potato, steam until tender, then mash until completely smooth. You can also use leftover baked sweet potato.
04 - A cookie scoop really makes a difference here - it helps you get uniform cookies that all bake evenly. The small size (1½ tablespoon capacity) is perfect for this recipe.

Back