Saturday, April 1, 2017

Banana Oatmeal Chocolate Chip Cookies

My family has been eating through our bananas too fast lately! My sister and her boyfriend consume almost all of them when they go surfing. Sadly, that leaves me infrequently with browned bananas. Luckily, this week, I had two laying around and searched the wonderful World Wide Web for a different way to use them instead of my usual fallback, the Stevia-sweetened Banana Bread.

I came across this fantastic-looking banana oatmeal chocolate chip cookie from Chefsavvy. I chose this because the photo looked great and there was only 1/4 cup butter for 2 dozen cookies! Relatively healthy and easy, so I opted to try this. Plus, my co-worker's been subtly (not, haha) trying to get me to bake cookies and bring them into work. Last week, I tried these healthy oil and butter oatmeal chocolate chip cookie recipe from HEB but was underwhelmed. They were too cakey and spread out too far, but that could have been because I didn't have rolled oats so replaced them with ground steel cut oats. Anyhow, this recipe is a show-stopper. I did not have brown sugar at home so I used molasses, and then added some ground steel cut oats because the batter was a little sticky. Everyone at work really liked it.

Banana Oatmeal Chocolate Chip Cookies
makes 20-24 cookies
adapted from
1 medium banana, mashed
1/4 cup (1/2 stick) butter, softened
1/2 cup sugar
1/4 cup molasses
1 egg
1 tsp vanilla extract
1 1/4 cup all purpose flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
Just under 1/2 tsp salt
3/4 cup dark chocolate chips
1/4 cup ground steel-cut oats (not exact, pour some steel-cut oats in a coffee/spice grinder or food processor and process till somewhat fine - not as fine as flour)

1. Preheat the oven to 350 deg Fahrenheit. Prepare 2 baking sheets with lightly greased parchment paper.
2. In a large bowl, beat the banana, butter, sugar, and molasses till thoroughly mixed. Beat in the egg and vanilla. 
3. In a medium bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt.
4. Fold the flour mixture into the wet mixture. Stir in the dark chocolate chips and ground steel-cut oats.
5. Place rounded tablespoon scoops of dough on the parchment paper. Make sure to place about 2" apart. Staggering helps.

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