The Domestic Goddess is combining powers with Alberto for a joint SHF-IMBB event and it's a "Cookie Swap"! How wonderful is that? Everyone needs a cookie, especially me. These past couple of days have been really irritating because I keep waking up in the wee hours of the morning and cannot seem to go back to bed.
So needless to say, I put my awakened hours into good use and revisited an old recipe finally! I first made these cookies way before I started blogging and meant to repeat it again. Of course, many other wonderful recipes managed to snag airtime away from these but fortunately the chosen theme brought them back to my attention. And it is also such a coincidence that the said cookies go in tune with American Thanksgiving. So what did I make? Just a batch of really delicious sweet potato cookies. You can even consider them healthy, full of beta carotene and fiber from the addition of oatmeal and whole sweet potatos. These are slightly cakey, given that they do not spread out too much. But if you rather a crispier cookie, just flatten the dough a bit more and bake as per normal. Don't bother keeping them; they go fast!
Sweet Potato Cookies
Ingredients:
1 cup all-purpose flour, sifted
3/4 cup quick-cooking oats
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup packed sweet potato mash
1 egg
1/2 tsp vanilla extract
1/2 cup chocolate chips
Method:
1. Cream butter with both sugar until light and fluffy.
2. Sift together the flour, baking soda, salt, cinnamon. Mix well together with oats.
3. Lightly beat the egg and add into the sweet potato mash, together with vanilla extract.
4. Mix in sweet potato mixture into creamed butter and blend well. Then add in the dry flour mixture and mix until no dry ingredients in sight. Finally fold in the chocolate chips.
5. Preheat oven to 350F or 180C. Drop the cookie dough by tablespoonfuls. Slightly flatten the doughballs as these cookies do not spread too much. Bake for 14-16 minutes until the edges are starting to brown.
6. Remove from oven and let cookies rest on the sheets for a couple of minutes to firm up further before removing them to cool completely on a rack.
7. Enjoy! Makes about 26-28 cookies.
5 comments:
Yum! These sound so delicious!
What a great idea for a cookie- sweet potatoes. I must try these.
hmm something new to try. thanks.
Yum! These sound really good!
I've been looking for a sweet potato cookie recipe for a friend, and these ones look so delicious! I can't wait to try them out (I'm going to replace half of the chocolate chips with white chocolate though!!).
Thank you!!!!!
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