I’m pretty upset I didn’t take a picture of the banana I used. It was bad. Like really really bad. Like not even brown and black, but a gray-black color, desperately begging to be used. So instead of the normal banana bread route, I wanted to make cookies (Chris was all in favor of this, for some reason, I think he might like cookies?). And I definitely
wanted needed to use that banana. So I found a recipe from another blog and always…altered it! And for the padlock comment? Let’s just say…Chris may have substituted one of his meals with these, but…more on that later.
There is no reason to feel guilty about eating these cookies, barely any butter or sugar, with lots of oats to keep your fiber count happy! Let’s take a look at the ingredients.
- 1 cup whole wheat flour
- 2 cup oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tbsp butter
- 1/2 cup regular sugar
- 1/2 cup brown sugar
- 1 egg
- 1 banana
- 1/2 tsp vanilla extract
- 3/4 cup chocolate chips
It may seem like a long list, but it goes by very quickly. I think this whole process (including cooking) maybe took 20 minutes max. Pretty nice, and I find cooking/baking relaxing and cheerful anyhow. Okay, let’s get started! Preheat oven to 350 degrees. Butter up baking pan.
- First, in a medium bowl (please note: this will not be your final mixing bowl, I don’t know how many times I’ve short-sightedly followed a recipe thinking it was going to be the main mixing bowl), get your dry ingredients ready. Mix together the flour, oats, baking powder, baking soda, salt and cinnamon.
- Next, in your large mixing bowl (this is it, folks! This is the bowl that everything will end up in!), we will combine the butter and the two sugars. Whisk that puppy up.
- Then, we’ll put the egg, vanilla extract, and (MASHED) banana into the mixture. Good to use a whisk.
- In comes the dry ingredients, rudely interrupting the wet-ingredient get-together. Slowly pour in the medium bowl ingredients into the large bowl (flour, etc. –> sugar, egg, butter, etc.). Mix that up.
- Now, for the (almost) final step! Fold the chocolate chips into your mixture, make sure they’re evenly spread out so one cookie doesn’t greedily get them all.
- Take gobs of the beautiful cookie dough (again, I ate too much of it and afterwards could not eat enough of my Mexican dinner twenty minutes later) and place upon your greased up baking sheet.
- Set timer for 10-12 minutes. Mine took 12 minutes because I always make HUGE cookies. And voila! You’re done.
So for the padlock comment expanded…while I was working at the assisted living home yesterday, Chris ate five cookies (and they are BIG). Choosing to eat cookies instead of a real lunch. So, baker, wherever you are, keep a close eye on these cookies, they are sure to disappear rather quickly…