Sweet Potato Oatmeal Cookies Recipe
If you’re looking to breathe new life into your cookie routine, these Sweet Potato Oatmeal Cookies might just become your delicious new obsession. Imagine the cozy, spiced aroma of cinnamon and nutmeg wafting through your kitchen, wrapped around naturally sweet mashed sweet potato, hearty oats, and a medley of chewy and crunchy mix-ins. These cookies are not only delightfully comforting and satisfying, but they’re also a fun way to sneak some extra goodness into every bite. Whether you’re sharing them at a fall get-together or sneaking one with your afternoon coffee, Sweet Potato Oatmeal Cookies are bound to impress and satisfy!
Ingredients You’ll Need
The beauty of Sweet Potato Oatmeal Cookies lies in their simple, wholesome ingredients—each bringing something special to the mix. Let’s take a quick look at why every item matters, and how you can customize your cookies to taste just the way you like them.
- Sweet potato: Provides natural sweetness, moisture, and a gorgeous golden hue—make sure it’s well-mashed for a smooth dough!
- Unsalted butter: Softened butter creates that classic tender cookie crumb and lets you control the saltiness.
- Brown sugar: Boosts the cookies’ chewiness and adds rich caramel notes.
- Granulated sugar: Keeps the texture light and ensures balanced sweetness.
- Egg: Acts as a binder, ensuring your cookies hold together beautifully.
- Vanilla extract: Adds warmth and enhances all the other flavors.
- All-purpose flour: Gives structure without making the cookies heavy.
- Baking soda & baking powder: A power duo for lift, ensuring the cookies are perfectly soft and puffy.
- Salt: Elevates every flavor—don’t skip it!
- Ground cinnamon & nutmeg: The essential spices for that comforting, autumnal aroma.
- Old-fashioned oats: Bring signature chew and heartiness to each cookie.
- Raisins or dried cranberries (optional): Sprinkle in for a pop of sweetness and fruity chew.
- Chopped pecans or walnuts (optional): For a delightful crunch—feel free to leave these out or swap with your favorite nuts.
How to Make Sweet Potato Oatmeal Cookies
Step 1: Prep Your Baking Gear
Start by preheating your oven to 350°F (175°C) and lining a couple of baking sheets with parchment paper. This step ensures your cookies bake evenly and makes clean-up a total breeze.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and almost creamy. This is key for that irresistible cookie texture, so give it a good mix—about two to three minutes should do the trick.
Step 3: Add Wet Ingredients
Next, mix in your egg, vanilla extract, and of course, the mashed sweet potato. Blend until everything’s smooth and uniform. This is where the cookies get their subtle sweetness and that fantastic golden-orange color!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Combining the dry ingredients first makes sure the spices and leaveners are evenly distributed—which means every bite is full of balanced flavor.
Step 5: Mix It All Together
Gradually add the dry mixture to the wet, stirring gently until just combined. Then fold in the oats, raisins or dried cranberries, and nuts if you’re using them. Resist the urge to overmix—the oats will help bring everything together for that delightfully chewy finish.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheets. Space them about two inches apart, as they’ll spread a little. Bake for 10 to 12 minutes, until the edges are just lightly golden but the centers are still a tad soft.
Step 7: Cool and Enjoy
Let your Sweet Potato Oatmeal Cookies rest on the baking sheet for five minutes so they can set up perfectly. Then transfer to a wire rack to cool completely, if you can resist grabbing one (or two) warm from the tray!
How to Serve Sweet Potato Oatmeal Cookies
Garnishes
Get creative with a dusting of cinnamon sugar right after baking, or drizzle with a light vanilla glaze for a touch of elegance. A quick sprinkle of sea salt before serving really makes the flavors pop and adds a gourmet touch to these homestyle cookies.
Side Dishes
While they’re delectable on their own, Sweet Potato Oatmeal Cookies pair beautifully with a cozy mug of chai or coffee. For a festive dessert platter, serve alongside fresh apple slices, a bowl of vanilla ice cream, or even a dollop of creamy Greek yogurt for an anytime treat.
Creative Ways to Present
Try stacking the cookies and tying them with rustic twine for a gorgeous homemade gift. Layer them with parchment paper in a mason jar, or create decadent cookie sandwiches by swooping marshmallow fluff or cream cheese frosting between two cookies. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Once your Sweet Potato Oatmeal Cookies have cooled, store them in an airtight container at room temperature for up to four days. Slip a slice of bread into the container to help keep them soft and fresh longer—a little trick that works wonders!
Freezing
If you’d like to make these cookies ahead, let them cool completely and then freeze in a single layer before transferring to a zip-top bag or airtight container. They’ll keep for up to three months—just grab one whenever you’re craving a sweet, wholesome treat.
Reheating
To enjoy that fresh-from-the-oven taste, simply pop a frozen or room-temperature cookie in the microwave for 10 to 15 seconds. You’ll have a warm, gooey center and that irresistible homemade aroma all over again.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just be sure to use plain canned sweet potato puree (not the pre-sweetened pie filling) and drain any excess liquid to keep your dough from being too wet.
What can I substitute for butter to make these dairy-free?
A plant-based butter or refined coconut oil (solid, not melted) both work well. You may notice a slight flavor change, but the texture should remain tender and delicious.
Is it possible to make these cookies gluten-free?
Yes, you can swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour, and make sure your oats are certified gluten-free. The cookies may be a touch more delicate, but still taste wonderful.
Do Sweet Potato Oatmeal Cookies freeze well after baking?
They do! Freeze them in a single layer, then transfer to a sealed bag or container. They stay flavorful and moist when thawed, making them great for planning ahead or grabbing a quick snack.
Can I add chocolate chips to the dough?
Of course! A half cup of dark chocolate chips brings an extra layer of indulgence. They pair especially well with the spices and sweet potato’s natural flavor—chocolate lovers, don’t hold back!
Final Thoughts
If you’re ready to shake up your baking routine with something cozy, colorful, and downright delicious, give Sweet Potato Oatmeal Cookies a try. They’re perfect for sharing, gifting, or simply enjoying all to yourself—one warm, spiced bite at a time!
Print
Sweet Potato Oatmeal Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these soft and chewy Sweet Potato Oatmeal Cookies that blend the warm flavors of sweet potato, cinnamon, and nutmeg with hearty oats and crunchy nuts. Perfect for a cozy fall treat or any time you crave a wholesome cookie.
Ingredients
For the cookies:
- 1 cup cooked and mashed sweet potato (about 1 medium)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups old-fashioned oats
- ½ cup raisins or dried cranberries (optional)
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven: to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and mashed sweet potato until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix the dough: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in oats, raisins or cranberries, and nuts if using.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 10–12 minutes until edges are lightly golden.
- Cool: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and allow to finish setting on the baking sheet.
- You can also add ½ cup dark chocolate chips for a sweeter twist.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
