So what do you do with some chocolate chips, oatmeal and bananas that are about to be as black as molasses? We make COOKIES!
Just a little unconventional twist on the old classic really.
I have to admit I personally didn't make the cookies, I was only the directional officer, scooper and oven putter inner. I have a wonderful little man who LOVES to bake - cook, not so much. Probably because when we bake he gets to lick the spoon. This happens to also be MY favorite part of baking but how can you tell them "No Way Jose - get your own"? Ya cant!
I want to perfect these a little more so if you are going to try, maybe use some baking powder...maybe some more rolled oats? I found that they were VERY soft cookies which we love yet they seemed to spread rather than rise (which I find most oatmeal cookies often do)
So here's how we made them:
1 1/2 c flour
1 tsp coarse salt
1/2 tsp baking soda
3/4 c. unsalted butter softened
1/2 c. sugar
1/2 c. brown sugar
2 tsp. vanilla (extract is fine)
1 ripe(almost disintegratingly black is best) banana
1 c. rolled oats
1 c. chocolate chips (we used semi sweet)
Preheat oven to 350
In a separate bowl combine flour, salt and soda. In a larger bowl mix together sugar, butter and vanilla until light and fluffy. Blend in your egg and once combined add your banana. Mix in your dry ingredients, but do not over mix. Finally fold in oats and chocolate.
I recommend not using parchment, for some reason our fist batch stuck so we lightly coated the pan with some cooking spray on our second attempt and we were smooth sailin.
Bake for 10-12 minutes or until golden brown. Let cool for about 5 minutes before moving to a wire rack or they will break apart and you will be forced to eat the crumbs (I know, oh the humanity!)