Banana Oatmeal Cookies
I really like bananas, but sometimes, I buy more than I can eat before they start to turn brown. Anyone else? When my uncle was alive and I lived by him, I would take him my bananas that had gone over to the dark side. That’s the way he liked them. Now, I usually just freeze them, but how many do you really need in your freezer? I decided to try to make some cookies with them and came up with these Banana Oatmeal Cookies. They took a few tries before I had them just how I wanted them and I really love the flavor of them.
I’m not sure they are one hundred percent healthy, but they are better than a lot of cookies, so that’s a good thing. I’m participating in the Game On Health Challenge with No Diets Allowed and we’re starting week 5 today. (The next round starts September 12th.) My husband and I had to take a quick trip to the States and it threw us off a little bit. We are back in Martinique now and trying to get back into our exercise and better eating plans. Sometimes you need a sweet and these cookies help that, without having too much sugar in them.
This recipe makes about 7 dozen cookies, which is a lot. I gave some of ours away because I figured we would just eat them, which isn’t a good thing when you’re trying to lose weight or get in shape. Hopefully the people I gave them to enjoy them. I wonder if I try to buy friendships with food. Maybe I should think on that one.
Two notes on this recipe. I use butter in my baking, not shortening. Some say if you use shortening, they puff up more. Personally I would rather have flavor over puffiness, although these are pretty puffy cookies. I also do not eat low fat dairy products and I don’t eat artificial sweeteners, so the yogurt is full fat. If you look at low fat or sugar free products, often the fat is replaced with sugar or the sugar is replaced with artificial sweeteners. I don’t want that, so this is full fat yogurt.
- ½ cup raw sugar
- ½ cur dark brown sugar
- 1 cup butter
- 2 eggs
- 2 ripe bananas, smashed
- 1 Tbsp pure vanilla extract
- 2¾ cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1¾ cup old fashioned oats
- ½ cup vanilla yogurt
- ¼ cup ground flax seed
- 1 cup chopped pecans
- Preheat oven to 350°.
- In a large mixing bowl, beat the sugars and butter until well incorporated.
- Add eggs and beat well.
- Add bananas, yogurt and vanilla and beat well.
- Add baking soda, baking powder, salt, cinnamon and flax and beat well.
- Add in flour and oats, a cup at a time, and mix well.
- Add in pecans and beat just until incorporated.
- Drop by rounded tablespoonfuls on a cookie sheet and bake for 12 minutes.
- Cool on pan for 2 minutes and then remove to wire rack to finish cooling.
- Store in airtight container.
So there you have it, Banana Oatmeal Cookies. They are yummy and a great way to use up bananas. Besides banana bread and smoothies, how do you use over ripe bananas? I need some ideas please. Really. I have a very large bag in my freezer. Let me know in the comments below please. Happy baking!