Banana, Oat and Chocolate Chip Cookies

 

It's my baby's first birthday today, and I don't know if I'm happy or sad about it.  I'm psyched that B and I made it through this first year without too many additional greys or hair that's been pulled out.  And that's saying something, because the little lady put us through the wringer in regards to sleep!  I'm sad because my baby is no longer technically a baby.  She's officially a toddler and although she's been toddling around the house for 3 months now, it's still hard to grasp that she's growing up so quickly.  So, happy birthday baby!

These cookies were not made for her birthday, but they are a cookie that I would feel somewhat ok about letting her eat.  They contain banana and oats, so that makes them healthy, right?  That's what I told myself anyway, as I scarfed down five or so.  These have kind of a cakey texture, as they're really soft, but still are totally cookie.  Everyone that ate these enjoyed them and if you make them I'm sure you will as well.  Remember, there's fruit and grains in them, so you're not cheating on your diet or anything...

Ingredients:
1 1/2 c. all-purpose flour
1/4 t. baking soda
1/4 t. salt
3/4 c. unsalted butter, softened
2/3 c. sugar
1/3 c. packed light brown sugar
1 large egg
2 t. vanilla extract
1/2 c. thoroughly mashed ripe, or overripe banana (about 2 small bananas)
3/4 c. old-fashioned rolled oats (the ones that take 5 minutes to cook)
1 1/4 c. semisweet chocolate chips

How:
Preheat oven to 350 F and grease two baking sheets with nonstick spray.

Sift together flour, baking soda and salt in a medium bowl and set aside.  Using an electric mixer beat the butter, sugar and brown sugar together until well blended.  Add the egg and vanilla and beat until evenly mixed in.  Next, add the banana and then the flour mixture until just evenly incorporated.  Do not overmix.  Stir in the oats and chocolate chips.

Drop onto the prepared baking sheets using a rounded tablespoon, spacing about 2 inches apart.

Bake, one sheet at a time, for 12-14 minutes (14 for me) until lightly browned and barely firm when pressed in the top center.  Transfer the sheet to a wire rack and let cool for 2 minutes, then transfer cookies to a wire rack.  Let cool.

~I personally love these cookies when they're warm and the chocolate chips are all gooey.  They also scream for a glass of milk.

adapted from Nancy Baggett's The All-American Cookie Book



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