OATMEAL BANANA COOKIES

COOKIES TO EAT WITH YOUR COFFEE not too sweet—just what you want from a day time cookie

When it comes to coffee treats, there’s biscotti, and then there are pastries that you can have alongside coffee—scones, croissants, dessert-y delicious cookies. These, these can go either way. They are on the denser side which makes them fun to break apart with your hands and dunk into your coffee (or mocha–mmmmm). If you’re not a dipper, they are great to enjoy on the side of your coffee.

If you’re looking for a sweeter cookie for dessert you absolutely have to try my Oversized Chocolate Chunk Halva Cookies! They are incredible!

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OATMEAL BANANA COOKIES

Yield: 15 Cookies (each 3 ounces)

Author: Michelle Williams

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• Light Brown Sugar (1/2 cup)
• White Sugar (1/2 cup)
• Unsalted Butter (1 stick, cut into cubes)
• Overly Ripened Bananans (1 cup mashed—which is roughly 3 average sized bananas)
• Baking Powder (1 1/2 tsp)
• Salt (1 tsp)
• All-Purpose Flour (2 cups)
• Ground Cinnamon (1 tsp)
• Minute Oats (1 3/4 cups)
• Eggs (2, cold)
• Pure Vanilla Extract (1 tbsp)
• Milk Chocolate Bar (3 oz, roughly chopped)
• Dark Chocolate (2oz, chopped)
• Walnuts (1/2 cup, chopped)
• Golden Raisins (1/2 cup)
• Coarse Sea Salt

KITCHEN ITEMS

• Stand Mixer with Paddle Attachment
• Food Scale
• Cookie Sheet (2. Or bake in batches)
• Silpat (2. Or bake in batches)
• Large Cooling Rack

Instructions

TO MAKE YOUR COOKIE DOUGH

1. Preheat your oven to 350º.
2. Pour your light brown sugar, white sugar, salt, baking soda, baking powder, and salt into your stand mixer outfitted with your paddle attachment.
3. Add your cubes of butter and turn your stand mixer on to medium.
4. Mix until you have an even creamy mixture.
5. Add your mashed bananas.
6. Pour in your flour and cinnamon. Keep your stand mixer mixing.
7. Add your minute oats.
8. Add your eggs and vanilla. Continue mixing until you have an even dough. Then stop your stand mixer.
9. Add in your milk chocolate, dark chocolate, golden raisins, and walnuts. Mix on low until they are evenly incorporated—about 5 seconds.

TO PORTION AND BAKE YOUR COOKIES

1. Using your food scale, portion out 3oz piles of dough.
2. Use your hands to roll each 3oz pile into a large cookie dough ball (it will be a bit sticky).
3. Make a little pile of coarse salt and dip the top of each of your dough balls into it.
4. Line your cookie sheets with your Silpats (or if you only have one of each, bake one batch at a time).
5. Stagger about seven of your cookies on your lined cookie sheet. Press them down into more of a disc shape than a ball. They don’t spread much, so you don’t need a ton of space between cookies.
6. Bake until golden brown in places—about 25 minutes.
7. Remove from the oven and carefully transfer them onto your cooling rack.
8. Let cool to a little warmer than room temperature.

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