Sweet Potato Cookies Recipe

1 cups old-fashioned rolled oats
1/2 cup all-purpose flour (I used some wheat, some white)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 tablespoon vanilla extract
1/3 cup peanut butter
1 large egg
1 1/2 cups grated raw sweet potato (no peel)
1 1/4 cups golden raisins (chopped if large)
3/4 cup raw cashews or almonds, chopped
3/4 cup coconut, grated
lemon zest - of one big lemon
grated fresh ginger, about an inch

Preheat oven to 325°F.

In a large bowl stir together oats, flour, baking powder, baking soda,
and salt.

In another large bowl with an electric mixer beat together butter and
sugars until light and fluffy then beat in vanilla and peanut butter.
Add egg, mixing well. Then gradually beat in flour mixture.

Stir in sweet potato, raisins, cashews, coconut, lemon zest and ginger.
If you have time, chill dough. If not, don't worrry.

Form big rounded tablespoons of dough (ping pong ball size) into balls and
arrange about 2 inches apart on ungreased baking sheets. Flatten balls
slightly to make a round patty.

Bake cookies in batches in middle of oven 15 minutes, or until just
BARELY pale golden. DO NOT OVERBAKE.

Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.