I posted on 6/3/20 that I made banana oatmeal cookies but I couldn't find the recipe to share, so I remade them using a different recipe - the repeat cookies weren't exactly the same but still great and I moved on. So the other day I'm cleaning off open safari tabs on my phone and a recipe for banana oatmeal cookies is one of them (I didn't realize I have open tabs going back over a year!) - I'm thinking this must be the original recipe so I made them again to make sure they're good...and yep, they're great! Similar to the 6/20 recipe, they are soft and cakey with tons of flavor. I figured you might as well get the second version of these cookies - tell me if you've make both of the recipes and which you like better!
The recipe calls for semi-sweet chips and nuts, I did 1/2 semi-sweet and 1/2 butterscotch chips and omitted the nuts.
Ingredients:
- 1 1/2 cups flour
- 1 cup sugar
- 1 t. salt
- 1/2 t. baking soda
- 1/2 t. ground cinnamon
- 1/4 t. ground nutmeg
- 3/4 cup butter, softened
- 1 larg egg, room temperature
- 1 cup mashed ripe bananas (about 2)
- 1 3/4 cups quick-cooking oats
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 375'. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas, and oats; mix well. Stir in chips and nuts.
- Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.
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