Trish Hare
Breakfast, lunch, snack, dinner, dessert – these “cookies” are perfect any time of day! I hope you enjoy snacking endlessly on them as much as I do. The recipe is more like general guidelines because the recipe is very forgiving. Experiment with more or fewer oats, different mix-ins (like craisins or nuts), baking times, etc. It’ll taste good no matter what! Pro tip: Stop and Shop has a basket in the front of the store for kids to take free fruit and they usually have the super ripe bananas there. Buy those if you decide to make this recipe last-minute.
Ingredients
~5-6 Bananas (makes ~1 dozen cookies)
Oats
Chocolate Chips
Salt
Cinnamon
Instructions
Preheat oven to 375 degrees.
Get the ripe bananas and mash them until there are minimal chunks.
Mix in salt (a sprinkle), cinnamon (just enough to make the banana mix brown-tinted), and chocolate chips.
Pour in oats a few scoops at a time and mix together until you have a decently thick/self-supporting “dough”. The cookies won't change much in texture after baking so the dough should be pretty firm.
Cover a baking sheet in aluminum foil (easier clean-up) and grease lightly with cooking spray.
Dollop the batter onto the sheet into flattish, cookie-sized lumps. They will not spread out when baking so don’t worry about leaving much space in between.
Bake at 375 degrees for ~15 minutes.
Enjoy!
Store the cookies in the refrigerator. You can eat them cold or reheat to enjoy warm.
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