Description
These Sweet Potato Chocolate Chip Cookies are a delightful twist on classic cookies, combining the natural sweetness and moisture of mashed sweet potatoes with the rich flavor of semi-sweet chocolate chips. Soft and chewy with a hint of warm spices like cinnamon and nutmeg, these cookies are perfect for a comforting treat any time of the year.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1 large egg
- ¾ cup mashed sweet potato
- 1 teaspoon vanilla extract
Additional
- ¾ cup semi-sweet chocolate chips, plus more for decorating (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, all-purpose flour, ground cinnamon, baking soda, ground nutmeg, and salt. Whisk these ingredients together to evenly distribute the spices and leavening agent.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy. This step ensures a tender cookie texture.
- Add Wet Ingredients: To the butter and sugar mixture, add the egg, mashed sweet potato, and vanilla extract. Mix thoroughly until all wet ingredients are well combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry oat and flour mixture into the wet ingredients bowl. Stir using a spatula or wooden spoon until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Chocolate Chips: Gently fold in the ¾ cup of semi-sweet chocolate chips evenly throughout the cookie dough to ensure every bite has a delicious chocolate touch.
- Portion the Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Decorate (Optional): If desired, press a few additional chocolate chips onto the top of each cookie for a decorative and extra chocolaty finish.
- Bake the Cookies: Bake in your preheated oven for 10-11 minutes, or until the edges are lightly golden but the centers remain soft. Be careful not to overbake to keep the cookies chewy.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets before transferring them to wire racks to cool completely. This helps them set perfectly.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Mash the sweet potatoes until smooth to avoid lumps in the cookie dough.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies freeze well; thaw at room temperature before serving.
- You can substitute semi-sweet chocolate chips with dark chocolate or dairy-free chips if preferred.
