Kabocha Oatmeal Cookies
Kabocha Oatmeal Cookies combine the sweetness of kabocha squash with the hearty texture of oatmeal, richness of chocolate chunks, nutty aroma of browned butter with a surprising hint of five spice and miso.
Equipment
- Pot
- Medium bowl
- Measuring spoons and cups
- Baking Sheet
- Parchment Paper
Ingredients
- ⅓ cup kabocha cooked, skin removed, mashed
- ½ cup salted butter
- ½ cup brown sugar +2 tbsp
- 1 egg
- 1 tsp vanilla
- ¼ tsp miso
- 1 cup flour
- 1 cup old fashioned whole oats
- ½ tsp baking soda
- ¼ tsp cinnamon
- ⅛ tsp five spice
- ⅛ tsp ground ginger
- ¼ cup chocolate chunks
Instructions
- Roast or steam the kabocha squash until it's soft and tender. Once cooled, remove the skin and mash the flesh until smooth. Measure out 1/3 cup. Set aside.
- Melt better in a large, heavy bottom pot over low to medium heat. As it melts, it will start to foam. Stir the butter occasionally to ensure even cooking. It will turn from a pale yellow to a golden hue to a deep amber with small browned bits at the bottom of the pot.
- In a bowl, cream together browned butter and brown sugar until light and fluffy. Beat in the egg, vanilla and miso paste. Add dry ingredients - flour, oats, baking soda, cinnamon, five spice, ground ginger - until combined. Fold in pumpkin and chocolate chunks. Do not over mix; you want to see streaks of pumpkin.
- Drop 8 spoonfuls of dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie. Bake in a preheated oven at 350°F (175°C) for 8 minutes, rotate trays and bake for another 3 minutes or until the edges are lightly golden. Optional, press additional chocolate chunks into the warm cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Video
Notes
Choose a kabocha squash that feels heavy for its size and has a deep green color with a few patches of orange. Look for firm, unblemished skin, indicating freshness and ripeness.
For any type of baking, level off dry ingredients in measuring cups using a straight edge to avoid packing too much into the cup.
Preheat your oven to 350F to ensure even baking and consistent results.
Be cautious not to let the browned butter go too far, as it can quickly turn from browned to burnt.
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