March. Snowstorm. COOKIES.
When we chatted storm snacks last week I had these cookies in mind. I’ve actually been searching for a cookie with some staying power but not a “healthy cookie”. An afternoon snack that makes you dip your sneaky little fingers into the cookie jar just once instead of 17 times and is sweet enough to curb the 3pm chocolate craving. You know the one.
Enter banana. Enter oats.
In between moping because of the snow and answering the occasional work email and staring at ripening bananas I should have eaten days ago I made these once my internal dialogue reached “ugh. snow. need cookies”.
They’re big and dense, but like hearty dense not omgthesecookiessuck dense. And for the love of all things delicious, please cut up a chocolate bar into chunks. I don’t know if I’ll ever use chips again. Some of the little chocolate slivers are dispersed throughout the cookies and the chucks, oh the chunks. Well, they’re chunky. Chunk chunk chunk. And when you burn your mouth eating them hot out of the oven (or heat them in the microwave) there are big globs of chocolate. And if that doesn’t satisfy the 3pm craving I don’t know what will.
Oatmeal Banana Chocolate Chunk Cookies
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup oats
3/4 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 mashed ripe banana
100-150g chopped dark chocolate
In medium bowl, mix together flour, salt, baking soda, baking powder, cinnamon, and oats.
In large bowl cream butter and sugars until smooth and fluffy. Beat in egg and vanilla, then mashed banana.
Add dry ingredients to wet a third at a time until fully incorporated.
Stir in chocolate chunks.
Refrigerate dough about 30 minutes.
Scoop out just smaller than 1/4 cup or 2-3 tablespoon sized balls (don’t flatten) and place on non-stick baking sheets (they spread a little).
Bake at 350°F for 15 minutes. Do not over bake. Allow to sit 10 minutes then transfer to cooling rack. Makes about 2 dozen large cookies. For smaller cookies, scoop dough into 1-2 tablespoon sized balls and bake at 350°F for 9-12 minutes.
ps: these freeze really well
These would make a great snack for March Break activities or a weekend hike in the Rockies. Or maybe tucked into a picnic basket if you’re lucky enough to live somewhere warm. Do you like raisins in your oatmeal cookies? I do! Reincorporating these into a trail mix-banana-oatmeal cookie would be good, too. Super hearty.
Ill take mine warmed in the microwave with chocolate chunks alongside a cup of coffee late in the afternoon.