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).

 

Anzac Biscuits

Anzac Biscuits are such an Australian Tradition - infact I think every domestic goddess has cooked them at one time or another.

These crunchy (and cheap to make) are an Australian favourite becoming poplular during World War 1. Sent in food parcels to the troops known as the ANZACS (Australian and New Zealand Army Corps).

No fuss, quick to make and super delicious.

Anzac Biscuits

Serves: 36

ProPoints per serve: 2

2 cups rolled oats

1/2 cup white sugar

3/4 cup plain flour

1 tablespoon golden syrup

1 teaspoon bircarbonate of soda

2 tablespoons boiling water

1/2 cup butter, melted

Preheat oven to 160 degrees Celsius.

Mix together oats, flour and sugar.

Mix golden syrup, soda and boiling water. While frothing add melted butter and pour into dry ingredients. Mix thoroughly.

Drop in spoonfuls on to a prepared baking tray allowing room for mixture to spread.

Bake for 18 - 20 minutes. Allow to cool.

(click here for a printable version of this recipe)