…because you can hide anything in these cookies! 🙂 If you have baking odds and ends in your pantry to use up, try this versatile recipe! You won’t be disappointed.
Ingredients (Makes about 6 dozen cookies)
4 tablespoons butter
½ cup dark brown sugar
6 tablespoons white sugar
2 eggs
½ cup pureed yellow vegetables (squash, yams, carrots, etc. – applesauce could work, too)
½ cup oil
2 teaspoons flavor extract (vanilla, almond, etc.)
1 ½ cups whole wheat flour
1 cup white flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon miscellaneous baking spices (cloves, nutmeg, allspice, ginger, more cinnamon, whatever)
½ teaspoon salt
1 cup rolled oats or similar grain (a mixture of oats, spelt flakes, barley flakes, etc. works well)
1 cup of “healthy and dry” ingredients (high fiber breakfast cereals, bran, wheat germ, etc.)
2/3 cup “something sweet” (raisins, diced dried fruit, or chocolate chips)
2/3 cup “nuts and seeds” (Any combination of chopped nuts, chopped pumpkin or sunflower seeds, quinoa, or dried coconut will work)
Directions
Step 1) Combine all ingredients in the order listed. If dough seems too dry, add more pureed vegetables. If dough seems too wet, add more rolled oats.
Step 2) Drop by rounded teaspoons onto baking sheets lined with parchment paper. If these cookies are for children, consider sprinkling a bit of diced candied fruit or small candies on top!
Step 3) Bake at 350 degrees for 10 – 12 minutes. Cool on a wire rack.
Crowded Earth Kitchen 
Love the name – and the whole concept!
Thanks! For me, this recipe is the baking equivalent of vegetable soup… a great way to use up bits and specks of this and that!