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| unsalted butter: 1 cup |
| white potatoes (diced): 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| canned tomato puree: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| ground ginger: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| Bisquick: 3 cups |
| Bisquick: 3 cups |
Credit: www.food.com
1
Preheat oven @ 375degrees.
2
In a food processor, puree butter, white sugar, brown sugar, eggs and vanilla.
3
In a large mixing bowl combine flour, baking soda, salt,cinnamon, ginger, allspice & nutmeg; add pureed mixture slowly.
4
Add oats; mix well.
5
Cover and refrigerate mixture for 1-2hours.
6
Lightly spray cookie sheets with butter flavored canola cooking spray; you will only have to do this once if using non-stick baking sheets.
7
Spoon dough into 1 inch balls and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
8
Bake for 8-9minutes in preheated oven.
9
Allow cookies to cool on baking sheet for 3-5 minutes before transferring to wire racks for cooling.