Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 3/4 cup mashed sweet potato
- 1 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips, plus more for decorating (optional)
Instructions
- In a medium bowl, combine oats, flour, cinnamon, baking soda, nutmeg, and salt.
- In a large bowl, cream butter and brown sugar until fluffy. Mix in egg, mashed sweet potato, and vanilla until smooth.
- Gradually fold dry ingredients into wet mixture. Add chocolate chips.
- Cover dough and chill 1–24 hours.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Use small cookie scoop (1.5–2 tbsp) to portion dough onto sheets, 2 inches apart. Press extra chocolate chips on top if desired.
- Bake 9–11 minutes until lightly golden and puffed.
- Cool on sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
- Cookies are intended to be thick; dough should be dense.
- Chilling dough is essential for texture, 1–24 hours.
- Prepare mashed sweet potatoes by steaming and mashing thoroughly.
- Use a cookie scoop for uniform size (approx. 1.5 tbsp).
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American