Butternut Squash Oatmeal Cookies

Follow our step-by-step guide on how to make Butternut Squash Oatmeal Cookies.

1. Step 1

   Begin by preheating your oven to a cozy 400°F (200°C).

2. Step 2

   Take your halved butternut squash and place it cut-side down on a baking sheet, ready for roasting.

3. Step 3

   Let it bask in the heat for about 45 to 60 minutes, or until it yields easily to a fork's gentle poke.

4. Step 4

   Once tender, allow the squash to cool for around 15 minutes before scooping the soft flesh into a large bowl, where you'll mash it to a velvety smoothness.

5. Step 5

   In a separate bowl, whisk together self-rising flour, quick-cooking oats, ground cinnamon, ground ginger, and ground nutmeg, creating a fragrant blend.

6. Step 6

   In another bowl, cream together butter and shortening until they meld beautifully, about 30 seconds.

7. Step 7

   Add in white and brown sugars, beating until the mixture is light and fluffy.

8. Step 8

   Next, introduce the mashed squash, egg, milk, and vanilla extract, mixing until everything is harmoniously combined.

9. Step 9

   Gently fold in the flour mixture until just incorporated, being careful not to overmix.

10. Step 10

    Chill the dough in the refrigerator for about 2 hours, allowing the flavors to deepen and the texture to firm up.

11. Step 11

    When you're ready to bake, preheat your oven again, this time to 375°F (190°C), and line two baking sheets with parchment paper.

12. Step 12

    Scoop 1-inch portions of dough onto the prepared sheets, ensuring they have about 2 inches of space to spread their deliciousness.

13. Step 13

    Bake until the edges turn a lovely golden brown, which should take around 10 to 12 minutes.

14. Step 14

    Once baked, transfer the cookies to a wire rack to cool, filling your kitchen with an irresistible aroma before you indulge in these delightful treats.

15. Step 15

    Enjoy the warmth and comfort of homemade cookies that celebrate the season!.