New Menu Butternut Squash Cookies :: Best Family Recipes

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Butternut Squash Cookies

"This recipe combines fall favorites - oatmeal cookies and pumpkin - to create a cookie ideal for the sit back autumn brings."

Ingredients :

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

Instructions :

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

Preheat oven to 400 tiers F (2 hundred stages C). Place butternut squash halves reduce-facet down on a baking sheet.
Roast within the preheated oven till soft whilst pierced with a fork, 45 to 60 minutes. Let cool, approximately 15 mins. Scoop flesh into a huge bowl and mash until clean.
Mix flour, oats, cinnamon, ginger, and nutmeg collectively in a bowl.
Beat butter and shortening in a bowl till combined, approximately 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat very well till dough is combined. Fold in flour combination.
Chill dough till company, approximately 2 hours.
Preheat oven to 375 levels F (190 levels C). Line 2 baking sheets with parchment paper.
Drop 1-inch scoops of dough onto the baking sheets.
Bake within the preheated oven till edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool earlier than serving.

Notes :

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

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