Biscoff Butternut Squash Cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert snack butternut squash biscoff dark chocolate chips quick oats cookie American fall
Ingredients (36 cookies)
- 1/2 cup + 2 tablespoons butter, softened
- 3/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1/2 cup butternut squash puree
- 1/3 cup Biscoff Spread
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground allspice
- 1/2 teaspoon salt
- 3 cups quick oats
- 1 cup dark chocolate chips
- 1/2 cup chopped walnuts
Preheat oven to 350º F.
In a stand mixer cream together the butter and the sugars on medium speed.
Add eggs, vanilla, butternut squash and Biscoff and mix well.
In a medium bowl combine the flours, baking soda, allspice and salt until well blended, then slowly add to the wet ingredients.
Next add the quick oats and mix on low until all incorporated.
Then add the walnuts and chocolate chips and continue to mix on low until completely incorporated.
With a medium cookie scoop, drop by scoopful onto a greased cookie sheet at least 2 inches apart.
Bake at 350º for 10-12 minutes or until the tops are a golden brown.
Remove from oven and let cool for 2 minutes, then move to a cooling rack to completely cool.
Bet you can't eat just one!