Biscoff Butternut Squash Oatmeal Cookies

• 1/2 cups Plus 2 Tablespoons Butter, Softened
• 3/4 cups Light Brown Sugar
• 1/2 cups Granulated Sugar
• 2 whole Eggs, Beaten
• 1 teaspoon Vanilla
• 1/2 cups Butternut Squash Puree
• 1/3 cups Biscoff Spread
• 1 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Ground Allspice
• 1/2 teaspoons Salt
• 3 cups Quick Oats
• 1/2 cups Chopped Walnuts
• 1 cup Dark Chocolate Chips

1. Preheat oven to 350u0b0F.
2. 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.
3. In a medium bowl combine the flours, baking soda, allspice and salt until well blended, then slowly add it into the wet ingredients.
4. 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.
5. With a medium cookie scoop, drop dough onto a greased cookie sheet spacing them at least 2 inches apart. Bake at 350u0b0F for 10-12 minutes or until the tops are a golden brown.
6. 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!
7. See related blog link for instructions for making your own butternut squash puree.
8. Recipe adapted from Quaker Oats Vanishing Oatmeal Raisin Cookies.

butter, light brown sugar, sugar, eggs, vanilla, butternut squash, whole wheat flour, allpurpose, baking soda, ground allspice, salt, oats, walnuts, chocolate chips

Taken from tastykitchen.com/recipes/desserts/biscoff-butternut-squash-oatmeal-cookies/ (may not work)