Much like other larger families, we primarily shop at Costco for the majority of our weekly bulk groceries because with three growing kids, they can eat a lot! And, like a lot of people when shopping at Costco, our eyes are much bigger than our actual stomachs!
At one of our weekly Costco trips a few weeks ago I saw a big bag of delicious Coconut & Cashew Butter granola and had to have it! Weeks later and I ate maybe 1/2 cup of the 42 cup bag. I guess I thought I would eat it far more than I really did… Granola is tricky like that! It seems like a healthy choice; I swear I will snack on that instead of Cheeze - it’s but in reality – I don’t. I am not a cereal eater so it wouldn’t serve as a replacement for that in the mornings and I don’t eat yogurt so using it as a healthy crunchy topping didn’t happen, either.
Enter – COOKIES. I do love cookies. I especially love oatmeal cookies. So with the left-over bag of granola I figured granola is made out of oats, oatmeal cookies are made out of oats, and that seemed to make sense as a delicious cookie option. They turned out really yummy and had a subtle coconut taste to them. They were soft, though not chewy like a standard oatmeal cookie.
A light but very hardy vegetarian recipe perfect for an Autumn or Winter dinner.It is much quicker and easier to purchase the butternut squash already peeled and cubed in the package – you can usually find this at your local supermarket. If you cannot find this and use a whole butternut squash, it is safest to cut it into 1/4’s and then peel it and cube it.