December 8, 2014

Chocolate chip butternut squash oatmeal cookies

These are not very Christmasy cookies, but they are an appropriate cookie for Week 6 of 12 Weeks of Winter Squash! I had a small butternut squash that needed to be used up pretty quickly. I had previously seen this recipe which I had bookmarked as an idea (with thousands of others, of course - food blogger problems), so I figured it it would be a good time to make some squash-infused oatmeal cookies. There's something about butternut squash that makes baked goods taste and smell really squashy/pumpkin flavored - more so than pumpkin puree, I find. I may start using butternut squash in all my pumpkin recipes! 

To make butternut squash puree, I simply baked a halved and seeded quash in a 375 degree oven until I can pierce it with a fork (time will depend on the size of your squash). Then I let it cool slightly and scrape the flesh into a food processor and puree. You can often find butternut squash puree canned in the grocery store as well.

So while these cookies don't scream Christmas, they are a nice cookie for all winter long, especially if you find yourself with some extra butternut squash. Save these cookies for a cold January or February weekend when you want to snuggle up under a blanket with a plate of cookies and a hot cup of tea. You will be glad you did! This recipe will make about 2-1/2 dozen cookies.

Chocolate chip butternut squash oatmeal cookies
1-1/4 cups all-purpose flour
3/4 cup old-fashioned oats 
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1 stick unsalted butter at room temperature
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup cooked butternut squash puree (see above)
1/2 cup semi-sweet chocolate chips

Line two baking sheets with parchment paper and pre-heat the oven to 350 degrees. 

In a medium bowl, whisk together the dry ingredients (flour through baking powder) and set aside.

In a large bowl or bowl of the stand mixer, cream together the butter and sugars until light and fluffy. Mix in the egg, vanilla, and squash puree. 

Slowly stir the dry mixture into the wet mixture until combined. Then stir in the chocolate chips.

Scoop the batter a tablespoon at a time placing each sccop about 1-inch apart from each other onto the baking sheets. Bake until the edges and bottoms just start to turn golden, about 10-12 minutes. Remove from the oven and let rest on the baking sheet for one minute and then remove the cookies to a wire rack to cool. Repeat until all the dough is used.

What was I cooking one year ago?: Concord grape tart with cinnamon crumble
Two years ago?: West African chicken & peanut stew
Three?: Guinness gingerbread
4?: Swedish meatballs


  1. I haven't used butternut puree in place of pumpkin in baking, but now I'm going to make a point of doing so. They definitely look and sound delicious. I like a cookie that can be made all throughout the season, too. ;) Week 6 = crazy!

  2. Such a unique recipe! It totally makes since though since pumpkin and chocolate work well together and butternut squash replaces pumpkin easily. Can't wait to try!

  3. what a creative recipe! it totally makes sense but i would have never thought to make cookies with butternut squash. yum!

  4. Love this! I like butternut better than pumpkin actually. These look really good. :)

  5. I love the idea of butternut squash and oatmeal...these cookies look delicious Amy...
    Have a great week ahead :)

  6. I think any cookies are appropriate for X'mas plus it has chocolate :-)

  7. I made pumpkin cookies long time time ago - and now I use butternut squash in my pumpkin bread.... so, yeah, I love these!

  8. Hi Amy,
    These cookies must be yummy ... chocolate chips, butternut squash, oats. ... wish I could taste some ^-^!


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