Sweet Potato Cinnamon Chip Oatmeal Cookies

Today, let’s pretend it’s fall.  Let’s think of cool breezes carrying the slight chill of inevitable winter.  Let’s think of leaf peeping and pumpkin patches and multicolored mums sitting out on everyone’s doorstep.

Let’s not think about how it’s supposed to break 100 in New England today.  A few days ago, Luke and I talked about moving to Alaska.  But then we’d never see our families, and I don’t think there are many software engineering jobs up there.

So we’re stuck near Boston where it’s hot, sticky, muggy and gross.  So I’ve made something with the flavors of fall to distract my mind from the magma flow that is today’s weather.  Thankfully we were able to put an air conditioner in the kitchen last night.  Whewww.

These cookies taste pretty much like fall incarnate.  Warm spices, cinnamon chips and mashed sweet potato all wrapped up in a buttery cookie with oatmeal added for extra texture.  I had forgotten how much I enjoy oatmeal cookies, as long as they aren’t oatmeal raisin. Ew.

If you’re looking to whisk your taste buds away to a cooler, more comfortable place, these cookies just might do the trick, if you can stand to turn on your oven that is.

Sweet Potato Cinnamon Chip Oatmeal Cookies

Adapted loosely from My Baking Addiction

Makes about 4 dozen cookies

2 cups all-purpose flour
1 ½ cups old-fashioned oats
1 tsp baking soda
1 ½ tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp salt
1 cup (2 sticks) unsalted butter; softened
1 cup packed light brown sugar
1 cup sugar
1 cup mashed sweet potato (or pumpkin puree)
1 large egg
1 tsp vanilla extract
1 cup cinnamon chips

Preheat oven to 350 degrees F. Line two baking sheets with a silicone mat or parchment paper.

Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large bowl until light and fluffy.

Add sweet potato, egg and vanilla extract; mix well. Add flour mixture, combining until all ingredients are incorporated. Fold in cinnamon chips.  Drop by rounded tablespoons onto prepared baking sheets.

Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely and enjoy!


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