Made Nov 25, 2024
Note: This recipe is based off of Sally's Baking Addiction's brown butter pumpkin oatmeal cookies. I had butternut squash purée that I had to use.
Butternut squashes seem to be drier than pumpkins to me, so I skipped the blotting step. Cookies came out chewy, not cakey, so I think it was the right call. ("More moisture = cakier cookies. To prevent overly cakey cookies, blot some of the moisture out of the pumpkin. We know it sounds odd, but gently soaking liquid out of the pumpkin puree with a paper towel is a trick that works." - Sally McKenny)
I tried icing one cookie with full coverage, and we thought it was too much icing. The cookie doesn't need that much more sweetness. So I went with drizzle lines.
Ingredients:
1 cup Butternut Squash Purée
1¼ cup Unsalted Butter 2 cups Rolled Oats 1⅔ cups All Purpose Flour 1 teaspoon Baking Soda
½ teaspoon Table Salt
1½ teaspoons Ground Cinnamon
¼ teaspoon All Spice
¼ teaspoon Ground Ginger
¼ teaspoon Ground Cloves
¼ teaspoon Ground Nutmeg
1 cup Granulated Sugar
⅔ cup Brown Sugar
1 Egg
2¼ teaspoons Vanilla Extract
1 cup Confectioners' Sugar
2 Tablespoons Milk
Directions:
In a skillet, melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning. You’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, immediately remove from heat and pour into a heatproof glass bowl or liquid measuring cup, including all of the browned solids at the bottom of the pan. Allow brown butter to slightly cool while you continue.
In a medium bowl, whisk the oats, flour, baking soda, salt, cinnamon, all spice, ginger, cloves, and nutmeg together.
Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Measure out a ¼ cup of the browned butter and set aside.
Pour the remaining browned butter into the bowl of a stand mixer. Add the granulated sugar and brown sugar and beat with the paddle attachment until well combined. Add the egg, 2 teaspoons of vanilla extract, and butternut squash. Slowly add the dry ingredients and mix until just combined. The cookie dough will be soft and sticky.
Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tablespoons (45g) of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out as the cookies won’t spread much unless you help out first!
Bake for 16-18 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
Make the icing by whisking: the ¼ cup reserved brown butter (heat to a liquid again, if needed), confectioners' sugar, milk, and a ¼ teaspoon vanilla extract until smooth. Add icing to a squeeze bottle or pasty bag and drizzle cookies with icing.
Final Notes:
I didn't actually purée my butternut squash with a blender, I just let my stand mixer break the squash down. Luke found a chunk of squash in one of his cookies and liked it. Might be worth trying to keep some chunks if ever making again.
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