After eating banana bread for a few days, I decided to make cookies to finish off my blackened bananas. I searched many sites looking for recipes and found my new FAVOURITE cookie.
Kitchen Parade has a recipe for chewy banana oatmeal cookies. The banana cookies I have made in the past have been very cake like (imagine the tops of muffins) which is good, but I want cookies not muffins today. If you follow the recipe the dough is the perfect consistency to add in nuts, dried fruit, chocolate chips or anything else you can think of! You can also use splenda instead of sugar or whole wheat flour, shouldn't change the cookie much.
It will take a week for these bananas to be ready... I cant wait.
Banana Oatmeal Cookies
Prep: 30 min Makes 30 cookies
- 2 tablespoons unsalted butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 very very ripe banana (pretty much black)
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon table salt
- 1-1/2 cups oatmeal (old-fashioned or quick, not instant)
- 1 cup coconut, preferably unsweetened
- 1/3 cup sliced almonds
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
Pre-Heat oven to 350 degrees F
Melt butter in small dish. Transfer to mixing bowl. Using electric mixer, combine butter sugars, banana, egg and vanilla.
In separate bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir together then add to wet mixture.
Once mixed, stir in remaining ingredients one at a time.
Drop dough by tablespoons onto parchment lined baking sheets. Bake for 9 to 14 minutes or until golden brown. Allow to cool completely on wire rack.
Store in airtight container to keep from drying out.