Three Ingredient Banana Oatmeal Cookies - Prepare On Your New kitchen

These Banana Oatmeal Cookies are hands down the best banana flavored cookie I've ever had. Not only are they moist and simmer for days, they're unmistakably banana-y.

Banana Oatmeal Cookies

Banana may be one of those flavors that can get lost once you inhale with this. It can be very delicate flavor. It always bums me out once that occurs, cause I really like the taste of banana. And thus does the hubs.

So when great brewed banana treats come along, we go a little mad for them.

These biscuits make the record of banana items to go mad for. Without a doubt.

Banana Oatmeal Cookies

And they're so moist, they nearly melt in your mouth. Additionally, using both banana and oats in them, they're basically healthy, right? And perfect for breakfast!

Creating them is equally as easy as eating them.

You have the usual suspects -- butter, brown sugar, white sugar, an egg, vanilla and mashed bananas. You start with mixing all those lovely components together.

Banana Oatmeal Cookies

I have to warn you. The odor of that mixture -- with the banana -- is intoxicating. The hubs was at the kitchen making the dough with me (we left a deal that included him carbonated with me) and we both had to work hard to not place our faces, or even a straw, right into it.

You then add all of the ingredients (which means you simply use one bowl -- yay!) And combine it all together!

To bake them, spoon about a tablespoon of dough and create a thick disc, instead of a chunk. They spread somewhat when baking, so don't put them too close together. Bake them for approximately 10-12 minutes to get a nice, moist cookie. So yummy!

Banana Oatmeal Cookies

One other thing I love about this recipe is really where it came from.

My grandmother (my father's mom) passed away in 2008. Once I started baking a lot a couple of years ago, my uncle gave me cookbook he'd had and didn't use. I've had it on my list to create numerous her desserts since.

It was a tradition for my grandmother to make them every Christmas! She also gave everyone a huge tin of them, which was quite a feat with 6 sons.

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Banana Oatmeal Cookies

I know exactly how much of an effort it had been! My goodness. She left them using a traditional gaufrette iron that goes over an open fire. My dad and I had them around the stove. They cook very quickly and you need to be exact. Too long and they kind of disintegrated into iron. As long and they burned into the iron and we still needed to wash it out.

My dad was minding the batter and taking away the cookies, I had been working the ironthe hubs was timing things. It took many attempts to get it right, but they were so good! I have tried to create them again on my own and it works. I'd really like to share the recipe, but the dang irons are all so hard to find. And pricey. At some point, I'd like to just make a cookie with the exact same gaufrette taste.

Banana Oatmeal Cookies

For today though, I am sharing these cookies. I don't think I ever had them have a peek here made thembut they're from her novel.

It is such an enjoyable recipe book to look through, too. There are so many handwritten pages, including clippings and paper recipes that were taped into the publication. I really like the way they used to compose recipes at the newspaper -- they had the person who submitted it's title and cute little tales. It is so fun to browse ! What another time on earth!

Banana Oatmeal Cookies

Anyways, I do not really know where this recipe originated from. The newspaper appears like it had been on a flier from their square dance group or something (they were big into square dancing). It's definitely from West Virginia, where they lived.



In any event, I'm so happy to finally talk about a recipe from her book with you! I made a few adjustments to make them thicker and more puffier and they're delicious. There'll be more to come out of her recipe book, but for the time being enjoy the banana.

Banana Oatmeal Cookies

MOIST AND CHEWY BANANA OATMEAL COOKIES

Yield: 34-36 COOKIES


INGREDIENTS:

3/4 cup salted butter, softened (I use chalk Butter)

1 cup brown sugarpacked

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 cup mashed bananas

1 1/2 cups all purpose flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp ground cloves

2 tsp cornstarch

3 cups old fashioned oats

DIRECTIONS:

1.

2. Add flour, cinnamon, baking soda, cloves and cornstarch and blend until combined.

3. Stir in milk.

4. Preheat oven to 350 degrees.

5. Flatten dough a little bit, into thick disks. They'll disperse a bit when baked.

6.

7.

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