Banana Oatmeal Chocolate Chip Cookies

While I have always and will always maintain that I am not the "housewife" type but since being made redundant I have actually been enjoying my time at home.  It has given me some time to actually relax and I am really feeling better for it.  I have also been able to do some blogging and sharing of recipes with you all which gives me great pleasure.  Not to mention I have had time to catch up on other websites/blogs I follow and also find some new ones to read.

 

Today while looking for inspiration for some old bananas (I hate wasting food) I came across a website that I really like.  Averie Cooks is a vibrant and fresh site full of quick and easy recipes that are uncomplicated and easy to follow.  And that is exactly where I found this recipe for Banana Oatmeal Chocolate Chip Cookies.

 

While I adapted the recipe the results was perfect.  Crispy yet soft cookies with a bold banana flavor married with scrumptious milk chocolate laced with a hint of cinnamon.  The rolled oats complimented the cookies giving them a homemade texture and that old fashioned appeal.  Do not use instant or quick-cook as they will not give the same outcome.

 

Don't overbake even if they don't look cooked.  The cookies firm up as they cool.  These will keep for about 1 week in a sealed container if they last that long! 

 

 

Banana Oatmeal Chocolate Chip Cookies

(Recipe adapted from Averie Cooks)

 

Makes: approx. 20

 

1 large egg

2 small/medium or 1 extra-large ripe bananas

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

60 grams unsalted butter, softened

2 teaspoons vanilla extract

1 1/2 cups rolled oats

1 1/4 cups plain flour

1/2 cinnamon, added to taste

1/2 teaspoon baking soda

1/4 teaspoon salt, or to taste

200 grams milk chocolate chips

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment or an electric mixer) combine the egg, bananas, sugars, butter, vanilla, and beat on medium-high speed until well combined. 

 

Add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.  Add 3/4 of the chocolate chips, and beat on low speed until just combined, about 30 seconds.

 

Line a baking tray with baking paper and spray with cooking spray. 

 

Using a spoon or your hands form equal-sized mounds of dough approximately 1/4 cup in size.  Place on the baking tray spaced apart.  Strategically place a few chocolate chips on top of each cookie.

 

Preheat oven to 180 degrees Celsius.

 

Bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set. Remove from oven and allow cookies to cool on baking sheet.

 

 

(Click here for a printable version of this recipe).

 

Snickerdoodle Blossums

Before you ask I have no idea why these are called Snickerdoodle Blossums! However, I do know that a Snickerdoodle itself is basically a sugar cookie incorporating cinnamon.

I first saw these Snickerdoodle Blossums on Denise's blog and knew that they would be a hit at our house. Denise, like me, has two young children and she seems to be always baking.... pop over to her blog, Keeper Worthy Recipes, I am sure you will enjoy yourself.

The smell in the house whilst these were cooking was just amazing - somewhat like hot cinnamon donuts. Which is pretty much what they tasted like and the added Hershey's Kiss was the icing on the cake!!

Like Denise I used a patty cake (shallower than a cupcake) baking pan and not the baking trays as the original recipe called for.

These were very easy to make and even easier to eat......

Snickerdoodle Blossums

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Makes: 48

Points per serve: WW Danger Beware

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1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 teaspoon bicarbonate of soda
1/4 cup sugar
1 tablespoon ground cinnamon
48 Hersheys kisses, unwrapped

Heat oven to 190 degrees Celcius.

Combine 1/2 cup sugar, brown sugar and butter in large mixer bowl. Beat at medium speed until creamy. Add egg, vanilla extract and salt, continue beating until well mixed. Reduce speed to low, add flour and bicarbonate of soda. Beat until well mixed.

Shape dough into 1-inch balls. If dough is too soft, cover and refrigerate 30 minutes to 1 hour. Combine 1/4 cup sugar and ground cinnamon in a small bowl. Roll dough balls in cinnamon sugar mixture.

Place 2 inches apart onto greased cookie sheets or patty pans. Bake for 10 - 12 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie and sprinkle remaining cinnamon sugar over them while they're still warm. Remove from cookie sheets; cool completely on a wire rack.



(click here for a printable version of this recipe)