Tuesday, 03 November 2009

• Recipe: Banana Oat Cookies w/ Dark Chocolate Chips

  
  

  
  An experiment gone very right. These are a wholesome yet wonderfully tasty variation on an oatmeal cookie that can even get by as an on-the-go breakfast.
  
  Simply put, these cookies turned out amazing. I was initially a bit wary that the banana might ruin the texture of a cookie, but it ended up having the positive effect of keeping the cookies moist during baking and fresh for days after. It is hard to overcook these.
  
  The amount of banana can be altered to according to your taste, but be sure to add or take away roughly 1/8 cup of flour along with each banana, as it does effect the consistency of the batter. I also do strongly recommend either dark or bittersweet chocolate chips. The batter itself is rather sweet and using milk chocolate will probably put it over the edge.
  
  Ingredients:
  

  • 1 1/2 sticks of butter, softened
  • 1 cup flour
  • 1 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 cups oats
  • 2 small overripe bananas, mashed
  • 1 to 1/12 cups of dark chocolate chips

  
  Directions:
  

  1. Beat together butter and brown sugar until creamed. Add eggs and vanilla and beat until smooth. Finally, beat in the mashed bananas slowly until mixed. Do not overbeat on this last step.
  2. Beat in flour until a batter forms. It will likely be thin at this point.
  3. Stir in oats, then chocolate chips. Place batter in the freezer for about two hours.
  4. Form batter into small balls (about 1 1/2 inches in diameter) and place on a baking sheet. Bake at 350 degrees for about ten minutes and allow to cool completely. Refrigerate to keep fresh.

  
  

  • 11:46 AM
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