These are pretty epic. To be fair I was trying to copy the Soho salted chocolate chunk cookies but I feel I’ve one-up’d them by my orange/almond combo. I can’t truly take credit for that because I meant to buy … Continue reading
The only way to improve on the comforting scent of warm banana bread is with the addition of chocolate. That’s just science. The only way to improve on chocolate chip banana bread is to individually portion it out into cookie form. Thus keeping you from treating a loaf of banana bread as a single serving…
AND there’s oatmeal in these- HEALTH FOOD! This is a breakfast cookie let’s be honest…
Inspired by CookingClassy
1.25 cups all-purpose flour
0.75 cups + 2 tablespoon quick oats
0.5 teaspoon baking soda
1/3 teaspoon salt
0.5 teaspoon ground cinnamon
0.5 cup mashed ripe banana (about 1 large banana)
0.5 teaspoon lemon juice
0.25 cup unsalted butter, softened
0.5 cup packed brown sugar
0.25 cup granulated sugar
1 large egg
0.25 teaspoon vanilla extract
0.75 cup semi-sweet chocolate chips
0.5 cups chopped walnuts
In bowl, whisk together flour, oats, baking soda, salt and cinnamon like you mean it.
Mash banana together with lemon juice. Blend with butter, brown sugar and granulated sugar until smooth. Mix in egg and vanilla. Slowly mix in dry ingredients until JUST combined. Fold in nuts/chocolate chips- feel free to keep some chocolate chips on the side to press into the tops of cookies before baking… they are the star).
Scoop dough (few tablespoons at a time) and drop on parchment lined baking sheet (spacing 2-inches apart). Bake in 350 degree oven for 11-12 minutes.
What even is the farmers market right now? Basically a root vegetable pile and all the kale. So that is the state of produce in my life. But even this winter/bummer predicament can be brightened up with some crunchy honeycrisp, … Continue reading