You've heard the old addage of having your cake and eating it too.  Well, this is the best way to eat your veggies and get your cookies too.  These moist, cake-like cookies are fun and easy to make using the power of the sun and your sun oven.

Make sure and put your sun oven out early enough to let it heat up.  The recipe calls for a temperature of 350 degrees but if it's at 325 that will work just fine. 

I lined the racks that came with my sun oven with parchment paper and removed the swinging level rack that I use when cooking.

If  you are using a regular oven just preheat to 350 degrees.

Here's What You Will Need:

1/2 cup butter, softened
1 cup granulated sugar
1/2 cup firmly-packed brown sugar
1/4 cup dark molassas (or more sugar if you would rather)
2 cups yellow finely shredded squash (recipe called for pureed but I just shredded it)  I actually used a mixture of yellow and zucchini.
2 large eggs
1 teaspoon salt
1 teaspoons ground cinnamon
1 teaspoon ground nutmeg (I reduced the nutmeg also to about 1/2 tsp)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 cups rolled oats (either old-fashioned or quick-cooking)
1 cup sweetened flaked coconut
1 cup raisins
1/2 cup chocolate chips (original recipe called for nuts but I like chocolate)

 

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time.  Then add molasses and squash,  blend well. 

Mix together your dry ingredients and slowly add to your creamed mixture.

Last add in coconut, raisins and chocolate chips (or nuts if you chose to use them).

Drop the cookies onto a greased cookie sheet or one lined with parchment paper. 

I did 3 racks at a time but you can also do just one depending on the type of sun oven you have.  I have the Global Sun Oven (now called All American Sun Oven) and it allows for three racks that stack within each other.  It comes with the racks.

Anyway, place the cookies in the prewarmed sun oven and bake for about 15 - 20 minutes.  Make sure they are done in the center or they will be like dough.  If they are nicely browned on the bottom then they will be done but you can also push on the top of a cookie and if it has spring it is done if it pushes down and does not spring back then it is not done.

After you remove them from the sun oven give them a minute or two to firm up then remove them to a cooling rack.

It took about 3 round in the sun oven because this batch makes about 6 dozen cookies and with three small racks it takes a little time.  You can always freeze some of the cookie dough in it's drop form and bake them another time but I just make them when I am going to be home and have other stuff to occupy myself in between batches.  And that is pretty easy to do on a homestead.

Now all you have to do is eat these delicious, moist and hearty cookies.  They could sustain life with all the ingredients in them....just kidding but they are scruptious and another way to use all that squash.