Surprise – - Surprise I have cookies for you to celebrate the 1st of October!!
My love for you … and cookies that is.
Let’s rewind for a second though, OCTOBER 1st?! How is it that the year is just zipping by?
Next weekend, is Thanksgiving – and then Halloween – and then American Thanksgiving (yes, I celebrate both :$ …with lots of food of course) – then Christmas parties – holiday dinners – Kris Kringle – Christmas Eve – Christmas Day and before we know it it’s New Years Eve . Throw in a couple birthdays, anniversaries, LTSL events and …..
*yawn* I’m tired just thinking about all of it.
The truth is, I say it exhausts me (and it does) but I love it. I love it all. Especially Christmas. LOVE LOVE LOVE LOVE CHRISTMAS. It’s a big deal in the LTSL home, and not just for the cookies, although they do help to sweeten things up.
Speaking of cookies – - Lookie, lookie what I have for you.
These little puppies were highly highly highly inspired by this week’s Sunday’s With Joy. See, I sat down to read over this weeks recipe for Sweet Potato Chocolate Chip Cookies. I started making a couple of adjustments … tweaking here – - tinkering there and before I knew it — I pretty much had a brand spanking new cookie.
But these cookies do have sweet potatoes in them. And they also have carrots … and oatmeal… and nuts … can we call this a breakfast cookie, since there’s all this yummy-healthy stuff in it? AND THERE’S NO BUTTER … and not much sugar. Don’t worry … I’m not turning health monster on you … but remember life is about moderation and if a cookie can be counted on the healthy side of moderation
WE HAVE A WINNER!!
Fall Harvest Oatmeal Cookies
* inspired by Joy’s Sweet Potato Chocolate Chip Cookies*
1/2 cup chopped carrots
1 cup cubed sweet potato ~ seasoned with 2 tbsp Extra Virgin Olive Oil, 1/2 Tsp Sea Salt, 1 Tbsp Honey.
1/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
2 Large Eggs
1/2 Cup Extra Virgin Olive Oil
1 Tbsp Vanilla Extract
1 1/2 Cups Flour
3/4 Cup Rolled Oats
1 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1 Tbsp Cinnamon
1 Tsp Ground Nutmeg
1 Tsp Ground Ginger Spice
1 Tsp Sea Salt
1 Cup Trail Mix
1/2 Cup Dried Cranberries
1/4 Cup Flax Seeds.
Preheat oven to 425 oc. Prepare baking tray for your vegetables.
In a medium sized bowl, mix together seasoned sweet potatoes and carrots. Arrange on baking tray and roast for 25 minutes.
Remove from tray and mash. Your sweet potato, carrot combination should resemble thick mashed potatoes.
Lower the oven temperature to 350 oc.
In a large bowl, combine sugars, eggs, olive oil, vanilla extract and mashed vegetables. Set aside.
In a medium sized bowl, mix together flour, oats, baking powder, baking soda, cinnamon, nutmeg, ground ginger and sea salt.
Combine your wet and dry ingredients, and mix well.
Add trail mix, cranberries and flax seeds. Mix. Scoop onto prepared cookie sheet and bake for 15 minutes.
Happy October Sweet Hearts, enjoy everything this cozy month has to offer