|get your ingredients ready - seriously, that's it|
2 ripe bananas
1 cup of oats
Handful of the mix-in of your choice (optional)
Get the steps after the jump
Pre-heat your oven to 350 degrees. Mash the bananas in a medium bowl, leaving some chunks.
If you want, add in about a handful of your desired mix-in. Some ideas would be mini chocolate chips, coconut (probably less than a handful), chopped nuts, raisins, or even play around with about a teaspoon of cinnamon or nutmeg. Be careful not to add too much of anything, as the mixture may not hold together. I had mini chocolate chips, so added them in and stirred it up again. Then get your trusty scooper of choice and get ready to scoop.
|love my OXO cookie scoop|
|ready for the oven|
|clean up couldn't be easier -- please ignore the condition of my well-loved pans|
Anyway, after 15 minutes they should be done. I wasn't sure what to expect, so I just did 15 minutes. If I make these again, I would probably let them go an additional 2 minutes, or until they are just slightly browned/golden.
|aren't we pretty?|
Move them to a cooling rack, or not... they aren't delicate cookies at all, so just go with your gut here. My cookies really didn't spread at all, so perhaps I added too much oats. But honestly, I don't think it really matters with a recipe like this. The cookies were soft and moist, and I only ate three for QC. About 30 minutes later, I ate three more to see if there was a big difference after they had cooled... you know, for more QC (yes, they stay together a bit better when you bite into one). So I ate six cookies in all, but I didn't feel too bad since really it was just one banana, half a cup of oats, and about 2 tbs. of mini chocolate chips. My husband had the rest for breakfast this morning.
Makes 12 cookies.
I could easily see this becoming a go-to quick snack when we are craving something sweet and don't want to mess around with a "real" cookie recipe.
Have fun with different variations, and please share your results in the comments.