Inside My Mid-life Crisis

 

Oatmeal banana cookies                                                                                            

Over-ripe bananas. I hate them. In fact, I barley like bananas let alone banana “flavored” things.

That being said, I hate food waste more, so I went in search of a recipe for ripe bananas other then banana bread. Found this cookie and its actually pretty good for a breakfast cookie with your coffee. Or “Kauw-fee” if you are from New Jersey. Heh heh

As usual, I took some liberties with the recipe.

Heat oven to 350 degrees.

Cream together:

·         3/4c salted butter (or in my case, unsalted and a pinch of kosher salt)

·         1 c brown sugar packed

·         ½ c sugar – I omitted this, the brown sugar was plenty.

·         1 egg

·         1 t vanilla

·         1 c mashed banana – about 2 small over-ripe bananas

 

Assemble Dry ingredients:

·         1 ½ c flour

·         1 ½ t cinnamon

·         ¼ t ground cloves (you can omit if you don’t have)

·         1 t baking soda

·         2 t cornstarch

And finally

·         3 c old fashioned oats or quick oats (just not steel cut)

 

Once the wet ingredients are missed, stir in the dry ingredients. I used my stand mixer but if you are doing by hand, I would hold back the oats and add them in AFTER you incorporate all the flour.

 Drop by tablespoon or doser on parchment lined baking sheet and flatten a little, they will also spread out a bit. Bake 9-12 minutes in 350 oven. Cool on a rack

The first time I make any recipe, I normally stick pretty close to the original. When I make these again, I’m going to cut the brown sugar back to ¾ cup, swap in a quarter cup applesauce for part of the butter and add chopped walnuts or golden raisins. Or both. We’ll see.