Friday, March 5, 2010

Banana Oatmeal Cookies

In all honesty, this wasn't a cookie I was planning on making at all. In fact, I had the plan to make the Dulce de Leche Duos from Dorie Greenspan's Baking From My Home to Yours that I've been DYING to make. The only problem was that I was running low on flour and didn't have any dulce de leche. A couple of times I almost made a trip to the grocery store, but since I needed a couple of hygienic necessities from Wal-Mart, I thought I would go ahead and get them there. But much to my dismay, it turned out my Wal-Mart doesn't carry dulce de leche and I just didn't feel like making a trip to the grocery store too. But, I plan on going to Costco tomorrow and so I decided to put off my trip to the grocery, which is luckily right across the street from there, until then. So now, being as I was in need of a sugar fix, I turned to a different cookie to tie me over.

I thought about making a chocolate chip cookie recipe that I've been wanting to try, but decided I wanted something different. I picked up some nutmeg and cloves, two spices that I've miraculously never used, from Wal-Mart so I thought about a spice cookie. I turned to my trusty recipe website Allrecipes and ran a search. But that lead to me looking at a banana spice cookie recipe, and then that in turn lead to looking at a banana oatmeal cookie recipe! I decided that that was what I wanted, and so took a look around at the different recipes. Turns out, nearly all of them are the same. In fact, I even looked at a Martha Stewart banana oatmeal cookie recipe, and that one was nearly the same too, ha ha! The reviewers informed me this was a cakey cookie, which I almost never make, so I thought it would be good to try. I was a little wary because the recipe had really mixed reviews, some saying the cookie was dry, some saying that it was bland, etc., but since I've never tried a cookie like this, I thought I would go with it and add a few things to make sure the cookie was full of flavor. A couple substitutions and some add-ins did the trick, and the resulting cookie was DELICIOUS! I think they may even have better flavor than my favorite banana bread! But expect to see those Dulce de Leche Duos on here soon, because as soon as I get my hands on some dulce de leche, I'm definitely making them!

Banana Oatmeal Cookies (adapted from Allrecipes)
As always, my changes and additions are in green. I really encourage you to make these changes. Recipe says it yields about 3 1/2 dozen, but again, if you make yours bigger like me, you'll probably only get about 2 dozen.

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg (I added an extra tiny careful with nutmeg, it can be a bit strong)
  • 3/4 teaspoon ground cinnamon (I added an extra shake or two)
  • 3/4 cup shortening (I used butter)
  • 1 cup white sugar (I used 3/4 cup brown sugar, 1/4 cup white)
  • 1 egg, beaten
  • 1 cup mashed, ripe bananas
  • 1 3/4 cups rolled oats
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey
  • 1/2 cup chopped walnuts (I omitted)
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, stir together flour, baking soda, salt, nutmeg, and cinnamon. Set aside. In a large bowl, cream together the butter and sugars; beat until light and fluffy. Add egg, banana, vanilla, and honey and mix until well incorporated. Add oats and mix until combined. Slowly add dry ingredients and mix until incorporated.
  3. Drop cookies onto a baking sheet lined with parchment paper (I ran out, and so used aluminum foil sprayed with a little non-stick cooking spray to be safe. I definitely think they would have stuck if I hadn't). Bake for 9-12 minutes or until edges begin to brown. (The original recipe called for 15 minutes!! Mine were done at 9! Though I might suggest turning the oven down to 375.) Cool on sheet slightly then remove to a wire rack to cool completely. Store in a closed container.
I made a couple of cookies right after I made the dough and then the rest after I'd refrigerated the rest of the dough. These are the juxtaposed refrigerated dough cookie (left) and nonrefrigerated dough cookie (right). This is a cakey cookie, so the refrigeration actually doesn't make a load of difference besides it being thicker and puffier, but I thought maybe it was a little more moist. If you decide to refrigerate your dough, I'd advise turning the oven down to 350, as mine started to burn around the edges before the cookie was done! Definitely try this cookie, though. It's great!!

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