These chocolate chip cookies swap butter for a surprise, better-for-you ingredient.
Store cookies in resealable food-storage plastic bag or airtight container at room temperature up to 1 week or in freezer up to 3 months.
Stir 1/2 cup coarsely chopped walnuts or pecans into the dough.
You can also make the cookies with 1/4 cup butter and the pouch of squash purée for a more crisp result.
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