Banana Oatmeal Cookies, Fully Loaded

October 3rd, 2011 11:10 am by Kelly Garbato

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This recipe for Oat Cookies (by satan at VegWeb! don’t say satan never did anything for you!) is the most forgiving cookie recipe I’ve ever come across. Over the years I’ve tinkered with it repeatedly, and always with good results. I even made a low-sugar, chocolate-free version for the dogs! (They were a huge hit, but then so is poo.) Meanwhile, I have a 50/50 fail rate with most other recipes. ALL THE COOKIES, ALWAYS STICKING!

Anyway, here’s the latest incarnation of my Banana Oatmeal/Oatmeal Banana Cookies (once I added a third banana, I think I tipped the balance from oats to bananas. bananas lead!), this time fully loaded with shredded coconut, chocolate chips, three kinds of dried fruit (cranberries, cherries and blueberries, oh my!), and allspice, to which I’ve recently developed a near addiction. I blame the Banana Bread Ice Cream for that. SO GOOD! Speaking of ice cream, I should totes make ice cream sammies with these cookies!

Dirty thoughts, I’m having ’em.

 
Fully Loaded Banana Oatmeal Cookies

Ingredients

1 1/2 cups of whole wheat flour
1 teaspoon of baking soda
2 teaspoons of cinnamon
1 teaspoon of allspice
1/2 of a teaspoon of salt
1/2 cup of brown sugar + a little extra to taste
1/3 of a cup of regular white sugar + a little extra to taste
Slightly less than 1/3 of a cup of vegetable oil
2 bananas, mashed to liquid (the riper, the better)
1 banana, mashed to chunks
2 teaspoons of vanilla extract
1/2 cup of water or soy milk + extra to taste
2 1/4 cups of quick oats
1/2 cup of shredded coconut
3/4 cup of chocolate chips to taste
3/4 cup of dried cranberries
1/4 cup of dried blueberries
1/4 cup of dried cherries

Directions

1. Preheat the oven to 350 degrees.

2. Mix the flour, baking soda, cinnamon, allspice and salt together in a small bowl. Set aside.

3. In a larger bowl, mix the brown sugar, white sugar and oil. Beat until smooth. Add two of the three bananas and mash them with a hand masher, stirring as you mash. Keep mashing until the banana is mostly liquefied and blended with the sugar and oil. (A few banana lumps are ok.) Add the vanilla and stir until mixed.

4. Add the flour mix to the banana/sugar/oil mix and blend as best you can. Add the soy milk and stir until the batter is moist and blended, even a little liquid-y.

5. Add in the oats and stir. Feel free to add more soy milk if needed. The batter should be thick and moist, not dry, but not too liquid-y. If you do add a little too much soy milk, let the batter sit for a few minutes; this will allow the oats to absorb the excess liquid.

6. Add the second banana, mashing it as you stir it into the batter. If your heart desires, leave large chunks intact. These bake well and taste awesome in the finished cookie!

7. Taste the batter. If it’s a little bland for you, add in a little extra sugar, cinnamon and/or allspice – just a teaspoon (for the sugar) or a sprinkle (cinnamon) at a time, until the batter’s to your liking. Remember that the chocolate chips and dried fruits will sweeten it up a bit!

8. Add chocolate chips, coconut flakes, and dried fruit.

9. When done, drop the batter onto greased cookie sheets by the tablespoon. You should get between 30 and 36 cookies. Allow space between the dough balls, as the cookies will expand and fluff up.

10. Bake at 350 degrees for 15 to 20 minutes. Transfer to a cooling rack and enjoy warm! Or cold! For breakfast with a glass of soy milk! These babies are delicious and (relatively) healthy, yo!
 

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2 Responses to “Banana Oatmeal Cookies, Fully Loaded”

  1. coldandsleepy Says:

    Oh oats, what aren’t you good with? Those look tasty, and ice cream sandwiches sound great… jam a maraschino cherry in there somewhere and you’ll have a banana-split-wich!

  2. Kelly Garbato Says:

    Oooh, that sounds GOOD!

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