Banana Chocolate Chip Oatmeal Cookies


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Hello again! So it has definitely been a while. And I’ll admit it…I haven’t stepped foot in the kitchen in almost a month. There haven’t been any Saturday afternoon baking sessions or new recipes feverishly typed on my flour dusted laptop. But in my defense, I have been a little busy. My last couple of weekends have been consumed with venue touring and wedding dress shopping. And I’m happy to say we have been incredibly productive in our first few weeks of being engaged. We have set a date, booked a venue, chosen a band and photographer and yesterday I said “yes to the dress.” And with all of those important (and incredibly fun!) tasks successfully checked off of our wedding to-do list, we can relax a bit and I can get back in the kitchen! Today I decided to use some over ripe bananas in a simple and sweet dessert. These Banana Chocolate Chip Oatmeal cookies are rich in flavor and come together in a flash. And don’t you love recipes that come together in only one bowl? Less time washing dishes is always a major plus in my book. Enjoy!

Ingredients: Adapted slightly from Taste of Home, makes 24 cookies

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground apple pie spice
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup butter, softened
  • 1 egg
  • 1 cup mashed ripe bananas (about 2)
  • 1-1/4 cups rolled oats
  • 3/4 cup chocolate chips

Preparation:

  1. In a large bowl, combine first six ingredients (flour through nutmeg)
  2. Add softened butter into dry ingredients and beat with an electric mixer until mixture resembles course crumbs
  3. Add egg and mashed banana into mixture and beat until combined
  4. Stir in oats until just incorporated
  5. Stir in chocolate chips
  6. Bake at 375 for 13-15 minutes

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Classic Banana Bread with Brown Sugar Crust

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This weekend was filled with butter, sugar and buttercream frosting. Because this was the weekend that my mom and I made dozens and dozens of Christmas cookies to share with our family and friends. Every December we spend an entire Saturday dusting the kitchen with flour and sugar while  watching White Christmas. And though I have quite a few new Christmas cookie recipes to share, I thought I would share one last healthy recipe before the December sugar coma ensues. This recipe for Classic Banana Bread comes from Cooking Light. It is low in calories and fat and is a perfect use for those few browned bananas you have lying around. I did jazz the original recipe up a bit by adding a brown sugar topping. The topping forms a sweet crust to the soft bread and adds an extra little punch of sweetness. This bread is great with a smear of peanut butter but is perfectly sweet just on its own.
Now let the holidays begin!
Ingredients: Makes 1 loaf, adapted slightly from Cooking Light
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • cinnamon
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/3 cup plain greek yogurt
  • 1 teaspoon vanilla extract

For the topping:

  • 2 tablespoons cold butter
  • 1 tablespoon flour
  • 3 tablespoons brown sugar

Preparation:

  1. In a medium bowl, sift dry ingredients until just combined (flour through cinnamon)
  2. In a large bowl, beat sugar & butter together until creamy
  3. Beat in eggs, one at a time
  4. Add bananas, yogurt & vanilla to butter mixture and beat until well blended
  5. Add flour mixture slowly and mix until just combined
  6. Pour banana bread batter into a greased loaf pan
  7. For the topping, mix butter, flour & sugar together until crumbled and sprinkle over banana bread batter
  8. Bake at 350 for 1 hour

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