Soft, hearty cookies with rolled oats, pecans, pumpkin seeds, chocolate chips, and warm spices.
These rustic, generously sized cookies combine the natural sweetness and moisture of mashed sweet potatoes with the satisfying texture of rolled oats, crunchy pecans, pumpkin seeds, and a mixture of chocolate chips. Dark brown sugar gives them a rich, caramel-like sweetness, while coriander and fenugreek add an unusual but subtle aromatic warmth.
The dough is chilled before baking, helping the cookies retain their rounded, homemade appearance. A light sprinkling of kosher salt provides a pleasant contrast to the sweetness.
Makes about 32 cookies
Prep: 20 minutes
Chill: 1 hour
Bake: 12–15 minutes per batch
Ingredients
Wet Ingredients
1 cup cooked, mashed sweet potato, cooled
2 large eggs
⅔ cup butter, melted and cooled to nearly room temperature
1 cup dark brown sugar, packed
2 teaspoons vanilla extract
Dry Ingredients
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground fenugreek
1½ cups all-purpose flour
1½ cups rolled oats
Add-Ins
½ cup chocolate chips (a mixture of dark and white chocolate)
½ cup chopped pecans
¼ cup pumpkin seeds (pepitas)
A small amount of kosher salt for finishing
Preparation
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Combine the wet ingredients. In a large mixing bowl, combine the mashed sweet potato, eggs, melted and cooled butter, dark brown sugar, and vanilla extract. Stir until thoroughly blended and reasonably smooth.
Incorporate the dry ingredients. In a separate bowl, combine the baking powder, baking soda, salt, coriander, fenugreek, flour, and rolled oats. Add the dry mixture to the sweet potato mixture in three batches, stirring after each addition until incorporated. The resulting dough should be thick and slightly sticky.
Fold in the add-ins. Add the chocolate chips, chopped pecans, and pumpkin seeds. Fold gently with a spatula until evenly distributed throughout the dough.
Chill the dough. Cover the bowl and refrigerate for approximately one hour. Chilling firms the dough and makes it easier to scoop while helping the cookies maintain their shape during baking.
Shape the cookies. Using a cookie scoop or two spoons, portion the chilled dough into roughly golf ball-sized mounds. Arrange them on the prepared baking sheets, leaving approximately 2 inches between cookies. Leave the mounds rounded rather than flattening them.
Bake. Place the baking sheets in the preheated oven and bake for 12–15 minutes, until the cookies are set and lightly golden. Their centers should remain soft, and the edges should be slightly firmer. Larger scoops may require a little additional time.
Cool and finish. Allow the cookies to rest on the baking sheets for several minutes before transferring them to a wire cooling rack. While still warm, sprinkle very lightly with kosher salt.
Serve slightly warm or at room temperature.
Cook's Notes
The mashed sweet potato contributes moisture and a tender, almost cake-like interior. Be sure to cool both the sweet potato and melted butter before combining them with the eggs.
Fenugreek is an interesting addition here. Its slightly nutty, maple-like aroma complements the dark brown sugar and sweet potato, while coriander contributes a gentle citrusy warmth.
These cookies are particularly appealing when left somewhat irregular and rustic, with the chocolate chips, nuts, and seeds visible on the surface.
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