Avo-wonderful

Avocados are pretty amazing. According to the California Avocado Commission, San Diego County is the avocado capital of the U.S., producing about 60% of the country's harvest. Avocados are actually fruits, and provide lots of monounsaturated (translation: GOOD) fat. They're also just delicious, whether on sandwiches, in guacamole or... in cookies! 
I know it sounds impossible, but adding avocados to the mix appears to be the secret to moist, creamy and overall fantastic cookies. I got a few skeptical and grossed-out faces when I described the recipe I was going to try, but everyone who tried the finished product was blown away by the flavor and texture. Only happy faces all around! The dough doesn't spread like normal cookie dough, so consider it when placing them on the baking sheet - flatten them out if you want less plump and more crispy cookies.

Oatmeal Chocolate Avocado Cookies
Adapted from Suite 101
Yields about 2 dozen cookies

1/2 C unsalted butter, softened
3/4 C packed brown sugar
1/2 C sugar
1/2 C mashed avocado (about 1/2 of an avocado)
1 egg
1 tsp vanilla
1 C whole wheat flour (you can use all-purpose if you prefer)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 C oats
1 1/2 C dark chocolate chips
1 C chopped walnuts (optional)

Directions: Preheat oven to 375 degrees. Cream butter and sugars, then add avocado. Beat until light and fluffy. Add egg and vanilla, then gradually add in dry ingredients. Mix in oats and fold in chocolate chips. Drop spoonfuls of dough onto parchment-lined baking sheet, and bake for 8-10 minutes until cookies are golden brown on top.