I love to bake for the kids lunches. Of course, I just found out that one of my kids has been mooching snacks from his generous classmate. It's hard to turn down goldfish crackers... that's the reason we don't have them in our house-- I would eat them ALL!
In packing snacks, sometimes its muffins, and sometimes it's cookies... so here's a yummy cookie recipe! It has fruit, fiber and protein, all in one delightful little nugget. What's not to love?!
I freeze bananas that won't be eaten by the family-- peel and stash in
the freezer in a plastic container. Frozen mashed bananas separate as
they defrost, and the liquid seeps out. It's all fine to use, but it
can make the batter a little soggy. If that happens, add the extra 1/2 cup of oatmeal in order to balance out the recipe.
Banana Snacky Cookies
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 stick butter, softened
1/3 cup brown sugar
1/3 cup sugar
1 large egg
1 tsp vanilla
2-3 mashed ripe bananas ( 1 1/2 cup, more or less)
1 - 1 1/2 cup oatmeal
1 cup pecans, chopped
1. Heat oven to 400 degrees.
2. In a large mixing bowl, combine flours, baking soda and spices.
3. In a smaller bowl, cream together butter and sugars. Use a fork, no need to drag out the mixer. When thoroughly mixed, add vanilla, egg and banana, mixing well.
4. Add wet ingredients to the flour mixture in the large bowl. Add 1 cup oats and pecans, mixing to combine. If the batter is very liquidy, add the extra 1/2 cup oats.
5. Scoop onto a parchment/silpat lined cookie sheet. I use a small scooper (about 1 Tbsp/cookie), and do not flatten them out. Since they don't spread, I can fit a lot on the cookie sheet. Bake 10-12 minutes or until they are brown on top but not burned on the bottom.