Banana Oatmeal Cookies
Banana may be one of those flavors that can get lost once you bake with it. It can be quite subtle taste. It always bums me out if that happens, because I LOVE the taste of banana. And so does the hubs.
When good brewed banana treats come together, we move a little crazy for them.
These biscuits make the listing of banana items to go mad for. Without a doubt.
Banana Oatmeal Cookies
And they are so moistthey melt in your mouth. Plus, using both banana and oats inside them, they are basically healthy, right? And ideal for breakfast!
Making them is equally as easy as eating them.
You begin by mixing all of those beautiful ingredients together.
Banana Oatmeal Cookies
I have to warn you. The smell of that mixture -- with all the banana -- is intoxicating. The hubs was in the kitchen creating the dough together with me (we made a bargain that included him baking with me) and we had to work hard not to put our faces, or a straw, right into it.
Then you add all of the dry ingredients (which means you simply use one bowl -- yay!) And mix it all together!
To bake themspoon out about a tablespoon of dough and make a thick disk, as opposed to a ball. They spread a bit after baking, and thus don't put them too close together. Bake them for approximately 10-12 minutes for a fine, moist cookie. So yummy!
Banana Oatmeal Cookies
1 other thing I really like about this recipe is where it came out.
My grandma (my father's mom) passed away in 2008. After I started baking a lot a few years back, my uncle gave me cookbook he'd had didn't use. I have had it in my list to make a number of her desserts since.
My dad and I made her gaufrettes (a French cookie -- my great grandparents were French) a year or so ago. It was a custom for my grandmother to make them each Christmas! She also gave everyone a big tin of these, which had been quite an effort with 6 sons.
MY OTHER Soft-Baked Vegan Sugar Cookies The Mostly Vegan RECIPES
Banana Oatmeal Cookies
I know exactly how much of a feat it had been! My goodness. She made them with a traditional gaufrette iron that goes over an open fire. My dad and I had them on the stove. They cook very fast and you need to be precise. Too little time and they kind of disintegrated to iron. Too long and they burned into the iron and we still needed to wash it out.
My father was pouring the batter and taking away the biscuits, I had been operating the ironthe hubs was timing things. It took many attempts to get it , but they were so great! I've attempted to make them again on my own and it works. I'd love to share the recipe, however, the dang irons are so tough to find. And expensive. Sooner or later, I'd love to just earn a cookie with the identical gaufrette flavor.
Banana Oatmeal Cookies
For today though, I am sharing these cookies. I don't believe I had them when she made them, but they are from her novel.
It's such a fun recipe book to check through, too. There are many handwritten pages, including clippings and newspaper recipes which were taped into the book. I really like the way they used to compose recipes in the newspaper -- they'd the man who submitted it's name and adorable little stories. It's so fun to browse through them! What another time on earth!
Banana Oatmeal Cookies
Anyways, I do not know where this recipe came out. The paper looks like it was on a flier from their square dance that site band or something (they have been big to square dancing). It is undoubtedly from West Virginia, in which they lived.
Either way, I am so happy to finally talk about a recipe from her novel with you! I made a few adjustments to make them thicker and puffier and they are delicious. There'll be more to come from her recipe book, but for the time being enjoy the banana.
Banana Oatmeal Cookies
MOIST AND CHEWY BANANA OATMEAL COOKIES
Return: 34-36 COOKIES
INGREDIENTS:
3/4 cup salted butter, softened (I use chalk Butter)
1 cup brown sugar, packed
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 teaspoon ground cloves
2 tsp cornstarch
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. Spoon tablespoons of dough onto a cookie sheet covered with parchment paper. Flatten dough just a little bitinto thick discs. They'll spread a little when boiled.
6. Bake for 10-12 minutes or until edges just begin to golden.
7. Remove from oven and cool on cookie sheet for 3-4 minutes, then proceed to cooling rack to finish cooling.