Biscoff Butternut Squash Oatmeal Cookies

Preheat oven to 350ºF.

In the bowl of a stand mixer cream together the butter and the sugars on medium speed. Add eggs, vanilla, butternut squash puree and Biscoff spread and mix well. Set aside.

In a medium bowl combine the flours, baking soda, allspice and salt until well blended, then slowly add it into the wet ingredients.

Next add the quick oats and mix on low until everything is incorporated. Then add the walnuts and chocolate chips and continue to mix on low until completely incorporated.

With a medium cookie scoop, drop dough onto a greased cookie sheet spacing them at least 2 inches apart. Bake at 350ºF for 10-12 minutes or until the tops are a golden brown.

Remove from oven and let them cool on the pan for 2 minutes, then move to a cooling rack to completely cool. Bet you can’t eat just one!

See related blog link for instructions for making your own butternut squash puree.

Recipe adapted from Quaker Oats Vanishing Oatmeal Raisin Cookies.