Thursday, November 3, 2011

Oatmeal-Banana Cookies

Every year, I bake cookies for Operation Cookie Cutter – a community effort to send home-baked goodies to deployed soldiers. This year, I wanted to make something a little bit different than the standard chocolate chip. I had some over-ripe bananas and plenty of oatmeal, so I decided to give these a shot. With a few modifications, they turned out moist, soft, and flavorful.

¾ cup white sugar 
¼ cup brown sugar
1 cup (2 sticks) butter
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
3 ripe bananas, mashed
2 cups oatmeal

Preheat oven to 375 degrees.

In a large bowl, cream together sugars and butter with an electric mixer, until smooth. Blend in eggs and vanilla. In a separate bowl, sift together flour, baking soda, cinnamon, cloves, and nutmeg. Slowly blend into sugar mixture. Stir in bananas and oatmeal. (Tip: Try adding white or milk chocolate chips during this step)

Drop rounded spoonfuls of dough onto un-greased cookie sheet. Bake for 10-12 minutes until lightly browned and cooked through. Remove cookies from pan to cool.

*Modified from Allrecipes


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