Autumn is finally here! However, it does not feel like it here in So Cal. I had my first Pumpkin Spice Latte of the season last week and it sure was yummy. For those of you who enjoy PSLs and iced chai lattes, I highly recommend ordering an iced chai latte with a shot/pump of pumpkin spice! It's soooo delicious!
Because the weather has been warm, I've been trying to keep the oven usage down to a minimum. In fact, on one hot day I tried to use it and it would not work. I think that was a sign that I was not to bake anything.
Well, tonight I decided to make these fantastic cookies that I saw on television a couple of weeks ago. It wasn't even my first time. Yup, they were that good. They're Kelsey Nixon's Banana Chocolate Chip Cookies. They are really easy to make and the use of shortening does make the consistency different than your usual cookie. Like she describes them, they are a bit more cake-like. A dense cake, anyway, with great texture and warm spices.
The flavors are totally there and between the banana and the oats, you can call this a healthy cookie :-) Feel free to substitute with healthier flours. I've made this twice now and once followed the recipe as is and the second (tonight) made it with some brown sugar substituted in. I cannot decide which one I like better but I guarantee that you cannot go wrong with either. Ooh, some chopped nuts would be a great addition to this cookie recipe.
This is a wonderful way to use up those overripe bananas and whip up a scrumptious treat to have for home or to give away in cute little treat bags. Good luck making these cookies last; they seem to disappear very quickly at my place. They're great in the morning, after dinner, as a snack, but most importantly--fantastic when dipped in milk. Milk and cookies FOR THE WIN!
Banana Chocolate Chip Cookies with Oats
Adapted from Kelsey Nixon on Kelsey's Essentials
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 3/4 cups rolled oats
- 1 cup granulated sugar
- 3/4 cup shortening
- 1 egg
- 1 teaspoon vanilla extract
- 2 overripe bananas, mashed
- 1 cup chocolate chips (milk, semi-sweet, or dark)
1. Preheat the oven to 350F.
2. Combine flour, cinnamon, baking soda, salt, nutmeg, and rolled oats together in a large bowl and set aside.
3. Cream together the shortening and sugar. Add in the egg, mashed bananas, and vanilla extract. Scrape down the sides with a rubber spatula and make sure everything is all mixed together.
4. Slowly add the dry ingredients to the wet mix in batches. Stir in the chocolate chips by hand.
5. Using a 4-tablespoon cookie scoop (or two spoons), place them on your baking sheet. Bake for 17 to 22 minutes. *I know Kelsey says to bake them for 20-25 minutes but some of my batches baked in 17 and some baked at 22. Never did they reach 25 minutes. So, keep an eye on your cookies. They should not look doughy or wet anymore. "Golden brown" is the term :-)*
6. Remove from oven when cookies are done. Place them on a wire rack to cool. Enjoy!
|I did double the recipe this time and thus, yielded many cookies, about 39. Racks and racks of cookies... what a sight!|