Eric, on the other hand, wanted cookies. He’s been wanting cookies (acting like we NEVER) have them. So then the light bulb went off. How could I use those darn over ripe bananas to create a cookie that well tasted similar to banana bread.
Well by golly folks I think I did it!!!
A few notes and suggestions: First don’t over bake these cookies. In my oven they were cooked to a slight golden brown yet still soft and moist on the inside at 10 minutes. And while the ingredient list and directions seem rather long, with multiple steps, each step and ingredient is crucial to the overall glorious outcome of these cookies. So yes, do toast the walnuts, roast the bananas and brown the butter, this is what makes these cookies delightfully unique. Oh and yes, this recipe uses whole wheat flour, if you are a whole wheat flour in desserts skeptic, don’t be! I promise you’ll find the whole wheat flour just adds to the complexity of these cookies and is something else I demand you do!
Seriously the best cookie I have had in a long time!
One Year Ago: Greek Burgers
Two Years Ago: Cheesy Turkey and Veggie Casserole
Three Years Ago: Stuffed Sweet Potatoes
Banana Nut Oatmeal Cookies
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 20 minutes Cook Time: 20 minutes Makes: approximately 15-18 cookies
2 large ripe bananas
6 tablespoons butter, divided and softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
¾ cup Hodgson Mill Whole Wheat Flour
½ cup Hodgson Mill Naturally White Flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 ½ cups old fashioned rolled oats
2/3 cups chopped walnuts, toasted**
Preheat oven to 425 degrees. Line baking sheet with foil.
Place bananas, in their peel, on foil lined baking sheet. Roast in preheated oven for 10 minutes or until dark brown in color. Once roasted, remove pan from oven and let bananas cool enough to handle. Once cool, peel bananas and mash bananas in a small bowl with a fork. Discard peels and foil.
Reduce oven temperature to 350 degrees.
Meanwhile, heat 3 tablespoons of butter in a small sauce pan over medium heat. Carefully cook butter for 6-7 minutes or until golden brown in color. Once butter is browned remove from heat and set aside.
In a large bowl, cream together remaining 3 tablespoons of butter and both sugars. Mix in the vanilla, egg and brown butter; mixing until thoroughly combined. Mix in the mashed roasted bananas.
In a separate bowl, stir together both flours, baking soda, baking powder, salt and cinnamon. Slowly add flour mixture to wet ingredients, mixing until combined. Stir in oats and walnuts.
Drop dough (it will be wet in appearance) by tablespoonfuls on baking sheet. Bake in preheated 350 degree oven for 10 minutes, or until tops begin to brown slightly. Remove cookies from baking sheet and cool on wire racks.
**Note: To toast walnuts, place on baking sheet in 400 degree oven and bake, stirring occasionally, for 5-8 minutes, or until toasted. Or heat a small sauté pan over medium-high heat. Add walnuts to pan and cook for 5-8 minutes or until toasted, stirring occasionally.