After Tuesday’s confessions I forgot to add one more: I’ve hardly been cooking at all lately. True, we made some chilaquiles for Cinco de Mayo (which looked like dog food but tasted amazing) and I did make some homemade granola (which practically burnt), but I haven’t made anything really blog worthy…until last weekend.
On a whim I decided to bake after looking at some spotty bananas. Of course I could have made my trusty banana bread, but I was all breaded out after using my birthday coupons from the Breadsmith (If you sign up for their email newsletters they send you a free coupon for dessert bread during the month of your birthday. Since I subscribe to two different locations, I got two coupons :)
Instead I adapted the flavor of banana bread into an oatmeal cookie – my favorite. These cookies are definitely on the softer side, which makes them even more bread-like. So in other words, if you’re looking for a crispy cookie, these are definitely not it. But if you love oatmeal and bananas, these babies are for you.
Banana Bread Cookies
Makes 4 dozen cookies
3/4 cup butter, softened
1 cup sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 medium ripe bananas, mashed
1 1/2 cups old-fashioned oats
1 cup chopped walnuts
1 cup dried currants
1/2 cup white chocolate chips, optional
Preheat the oven to 350 degrees.
In a large mixing bowl, cream together the butter and sugar. Beat in egg. Combine the flours, salt, baking soda and nutmeg; gradually add to the creamed butter mixture. Add the bananas. Stir in oats, walnuts, white chocolate chips and currants.
Drop by rounded tablespoonfuls 2 inches apart on baking sheets. Bake for 14 minutes or until lightly browned. Remove to wire racks to cool.
Question: What’s your favorite cookie? It’s a toss up for me. I love a good old-fashioned oatmeal raisin cookie and those thick sugar cookies from Panera. Yum!