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Oatmeal Sweet Potato Cookies

Oatmeal Sweet Potato Cookies on a cooling rack.
Prep Time: 
40 minutes prep time, 2 hour chill time
Number of Servings: 
Makes approximately 6 dozen (2-inch cookies)
Recipe Source: 
From Sweet Potato Love by Jackie Garvin ($24.99, Skyhorse Publishing, 2016)

Ingredients

  • 2 cups self-rising flour
  • 1 1⁄2 tsp ground cinnamon
  • 1 1⁄2 tsp ground nutmeg
  • 1 cup unsalted butter, softened
  • 1⁄2 cup granulated sugar
  • 1 1⁄2 cups brown sugar, firmly packed
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups quick-cooking oats
  • 1 1⁄2 cups raisins
  • 1 medium-sized sweet potato, peeled and grated (about 2 c)
     

Directions

  1. Stir together flour, cinnamon, and nutmeg. Set aside.
  2. Cream butter, sugars, eggs, and vanilla until smooth.
  3. Stir flour mixture into wet ingredients and mix with a large spoon until dough is wet. Stir in oatmeal, raisins, and grated sweet potato until well mixed. Cover bowl and chill for at least 2 hours.
  4.  Shape heaping tablespoons of dough into balls. Place 2 inches apart on a cookie sheet lined with parchment, a baking mat, or sprayed with nonstick cooking spray.
  5. Bake at 350° for 12 minutes or until bottoms of cookies have begun to brown and tops are no longer glossy.
  6. Let cookies sit on cookie sheet for 2 minutes. Remove to a cooking rack and completely cool.

Notes

The trick to soft, chewy cookies is to chill the dough before baking. Chilled dough doesn’t spread when baked like room-temperature dough, which results in thin, crispy cookies.

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