So this cookie happened because of two things: one of my awesome LSAT students came in one day with a recipe from Quaker Oats for vanishing oatmeal cookies and really recommended them and we had bananas that were browning by the second. So, obviously, my first thought was, let’s put them together!
Here were the brown bananas that greeted me 🙂
Preheat the oven to 350 and then mix all the yummy ingredients together. Make sure to cream your butter and sugars and add all wet ingredients first. Then add your dry ingredients and you get this:
They key in the batter is that it should be thick but still very very light and creamy. Once the batter is ready, [MAKE SURE NOT TO EAT IT ALL BEFORE IT GOES IN THE OVEN!!!! Seriously, the batter tastes SOOOO goooood 🙂 ] scoop balls of batter onto prepared baking sheets. I use my handy dandy cookie batter scooper:
It is in no way necessary, but if you’re obsessive like me, it does make beautifully unified sized cookies.
Place in the oven. Now, if you like softer cookies, take the cookies out around 12 minutes. I, personally, like my oatmeal cookies to be crisp and crunchy so I left them in for 20 ish minutes [till the cookies are a medium brown and darker brown on edges]. Remember to let your cookies cool completely before taking them off the baking sheets [this is really only if you like the crispy cookies].
The aroma of these cookies are amazing and they were overall delicious. Thanks Stephanie for my inspiration!
BANANA OATMEAL COOKIES
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2.5 ripe bananas mashed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 4 cups Oats (quick or old fashioned, uncooked) [I added an extra cup of oats to make them thicker and more amazing 🙂
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes for softer cookies, 18-20 minutes for crispier cookies.
P.S. I recently bought this new toy
oh yeah….stay tuned. 🙂