Butternut Squash Cookies The Best Recipes

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Butternut Squash Cookies

"This recipe combines two fall favorites - oatmeal cookies and pumpkin - to create a cookie perfect for the chill autumn brings."

Ingredients :

• 1 butternut squash, halved and seeded
• 1 1/2 cups self-rising flour
• 1 1/2 cups quick-cooking oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 cup butter
• 1/4 cup shortening
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1 egg
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions :

Prep : 20M	Cook : 36M	Ready in : 3H30M

• Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
• Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
• Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
• Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
• Chill dough until firm, about 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drop 1-inch scoops of dough onto the baking sheets.
• Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.

Notes :

• Substitute 1 1/2 cup canned pumpkin puree for the butternut squash if desired.
• Substitute soy milk for the milk if desired.

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