I spent half of Sunday afternoon deciding what to do with the beets from our harvest box. I knew I wanted to bake with them, and had actually roasted them on Saturday. I saw a blog post about making bread in the crock pot that sounded interesting. But, I on call, and was afraid that I would get the bread started and then have to go out and make a patient visit. Cookies seemed to be a much safer choice. (Though, in the end, I didn’t end up getting called.) I found this recipe for pumpkin cookies from The Post Punk Kitchen and thought it would easily adapt. I got a big, unsolicited, “These are really good,” from my husband, and I hope you will like them, too.
- 2 cups flour
- 1⅓ cups oatmeal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1⅓ cup sugar (Might try less next time.)
- ⅔ cup canola oil
- 2 tablespoons molasses
- 1 cup pureed roasted beats
- 1 teaspoon vanilla
- 1 cup walnuts, chopped
- ½ cup dried cranberries
- Preheat oven to 350 degrees. Spray 2 cookie sheets with non-stick cooking spray.
- Combine flour, oatmeal, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream sugar and oil, add molasses, beets, vanilla and mix well. Slowly stir in flour mixture. Add nuts and dried cranberries. Stir to combine.
- Drop teaspoons of dough onto cookie sheet. Bake for 16 minutes, turning sheets and rotating pans halfway through. Cool on wire rack.
- These taste much better after cooling thoroughly.