Monday, March 03, 2014

Peanut Butter, Banana & Oatmeal Cookies

I am constantly on the hunt to find new ways to use up over ripe bananas, other than the obvious classic banana bread. So when I came across a cookie recipe that called for bananas, I was intrigued. They aren’t so much a dessert cookie but I think they would be perfect to take on a hike or a road trip as a somewhat healthy snack that will give you a little boost of energy.

I also got to use one of my favorite foods which is peanut butter! As an added bonus they also have peanut butter chips! What more could you ask for in a cookie!?

  • ½ cup of smooth peanut butter
  • ½ cup of butter, softened
  • ¾ cup of brown sugar
  • 1 egg
  • 1 tsp of vanilla
  • 2 ripe bananas, mashed
  • ½ tsp of baking soda
  • ¼ tsp of salt
  • ¾ cup of flour
  • ¾ cup of whole wheat flour
  • ¼ cup of ground flax seed
  • 2 cups of rolled oats
  • ½ cup of semi-sweet chocolate chips
  • ½ cup of peanut butter chips
  • ¼ cup of raisins *optional

1. Preheat the oven to 350 degrees, lightly grease a large baking sheet

2. Using a Kitchen Aid or an electric mixer, cream together the peanut butter, butter and sugar. Add in the eggs vanilla and mix well. Then add the banana, baking soda and salt.

3. Mix in the flour, whole wheat flour, and flax until just combined. Stir in oat, chips and raisins.

4. Drop spoonful’s onto the baking sheet. (These don’t spread out too much so you don’t need to leave a ton of space between cookies) Bake for approx. 15 mins or until lightly browned. Remember, for moist cookies, you want to slightly under bake them. These freeze well, makes about 24 cookies.

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