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Sweet Potato Oatmeal Cookies

Sweet potato oatmeal cookies are made by mixing a tender sweet potato dough with old-fashioned oats, then chilling it before baking. The cookies bake until their edges are lightly browned and centers look just set.
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 3 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 111
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed, light
  • 0.25 cup granulated sugar
  • 1 egg large
  • 0.5 cup sweet potato mashed, cooked, cooled
  • 1 tsp vanilla extract
  • 1.5 cup flour all-purpose
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 cup oats old-fashioned rolled

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Preheat the oven to 350°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Whisk the flour, cinnamon, baking soda, and salt in a medium bowl, then stir in the oats.
  3. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the egg, sweet potato, and vanilla until combined.
  5. Add the flour mixture and mix just until no dry streaks remain.
  6. Cover and refrigerate the dough for 30 minutes.
  7. Scoop rounded 1 1/2-tablespoon portions onto the prepared baking sheet, spacing them about 2 inches apart, and flatten each slightly; bake in batches.
  8. Bake for 11 to 13 minutes, until the edges are lightly browned and the centers look just set.
  9. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For tender cookies, mix the dough just until no dry streaks remain. Store in an airtight container in the refrigerator for up to 5 days; freezer-friendly. For a gluten-free option, use a 1:1 gluten-free flour blend and certified gluten-free oats.