Have you ever had a single ripe banana and not known what to do with it? Or perhaps you like the idea of dessert for breakfast but don’t want to start the morning off with banana ice cream again. Well now, thanks to this recipe from the NYT, you can now enjoy cookies for breakfast with no guilt.
I ended up liking these so much that I brought them into work to share with my coworkers after I sadly realized that despite my best efforts, I wouldn’t be able to eat all of them! As one of my coworkers said, this is like a portable pancake–although I would argue that it’s more like a delicious breakfast bar.
- 1 very ripe banana
- ⅓ cup vegetable oil
- ⅔ cup sugar
- 1 tsp vanilla extract
- ¾ cup flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 2 cups rolled oats; ie quick-cooking oatmeal (but not instant!)
- ½ cup chocolate chips
- Preheat the oven to 350 degrees
- In a large mixing bowl, mash the banana well.
- Mix in the oil, sugar, and vanilla. Then add the flour, baking soda, salt, and cinnamon until and quickly mix it together until all the ingredients are a thick dough.
- Add the oatmeal and chocolate chips and stir. If the dough has a runny consistency, add an extra tablespoon or two of flour.
- Spoon the cookies onto a cookie sheet that has been lightly sprayed with cooking oil, or use parchment paper. Each cookie should be about an inch in diameter.
- Flatten each cookie slightly and bake for 10-12 minutes.
- Cool completely on a rack and store in an airtight container
The Rascals, “It’s a Beautiful Morning”
I could talk about the musical aspects of this song (mmm how about that descending line in the last verse and the harmonies that follow it?!), but more than anything else, I just love this song’s lyrics. Like these cookies, they’re the best way to start the morning off. 🙂