Description
These Sweet Potato Cookies are moist, fluffy, and packed with wholesome oats, warm spices, and plenty of semi-sweet chocolate chips. Perfectly spiced with cinnamon and nutmeg, these cookies combine the natural sweetness and moisture of mashed sweet potatoes with the classic comfort of chocolate chips for a delicious and unique treat.
Ingredients
Scale
Dry Ingredients
- 2 cups old fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened to room temperature)
- 1 cup brown sugar
- 1 large egg
- ¾ cup mashed sweet potato
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup semi-sweet chocolate chips (plus more for decorating, optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, stir together the rolled oats, all-purpose flour, ground cinnamon, baking soda, ground nutmeg, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and brown sugar together using a mixer or spoon until the mixture is smooth and creamy.
- Add Wet Ingredients: To the butter and sugar mixture, add the large egg, mashed sweet potato, and vanilla extract. Mix well until everything is thoroughly blended.
- Combine Mixtures: Gradually add the dry oat mixture to the wet mixture, stirring until the dough is fully combined. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Chill Dough: Cover the cookie dough and chill it in the refrigerator for at least 1 hour, or up to overnight, to allow the flavors to develop and the dough to firm up for easier handling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C) or 160°C for a fan oven. Line three baking sheets with parchment paper and set them aside.
- Shape Cookies: Using a small cookie scoop or spoon, drop portions of dough (about 1.5 to 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press extra chocolate chips onto the tops of the cookies for decoration.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until they are lightly golden and puffed up.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Chocolate Chip Sweet Potato Cookies are moist, fluffy, and delicious with wholesome oats and warm spices.
- Chilling the dough helps the cookies hold their shape and enhances the flavor.
- You can add extra chocolate chips on top before baking for a more decorative look.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 111 kcal
- Sugar: 8 g
- Sodium: 38 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg
