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Banana Bread Cookies

It has not been a healthy week around my house.

I had every intention of sharing a healthy recipe with you today. Pesto chicken pinwheels to be exact. But like I’ve said before, I seriously suck at chicken.  In my defense though, I think it is because I have been buying crappy chicken. From now on, I vow to spend the extra money and get chicken breasts only from Central Market.

Tonight I will be turning the pesto chicken pinwheels into pesto chicken a la king, so hopefully I will have that recipe to share with you. Until then, I’m going to write about what I do best: bake.

Recently, I’ve been finding myself in a slight funk during the daytime.  Traffic has been bothering me, the printers who charged me a ridiculous amount for a Save the Date proof upset me, the pile of clothing in my laundry room that I’m yet to fold has been eating away at me. I do realize that the pile of clothes bothering me is completely my fault. Yes, this does speak to my laziness, but it is the truth.

So what do I do when I get into a funk? I bake.

Mainly so I can have exorbitant amounts of cookie dough.

And I am absolutely in love with these banana bread cookies. In love I tell you!


Banana Bread Cookies
Adapted from Peanut Butter Banana Chocolate Chip Cookies
1/2 cup butter, softened
1/2 cup creamy peanut butter, softened
1 cup brown sugar
1/2 cup white sugar
1 egg
2 tsp vanilla
1 1/2 cup quick oats
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 extremely ripe banana, mashed
1 cup dark chocolate chips
1/2 cup walnuts, chopped

Preheat oven to 325 degrees.

Cream butter, peanut butter, and sugar together. Once combined, add in egg. Mix until creamy. Add vanilla and mix until blended.

In a separate bowl, combine oats, flour, baking soda, and salt.  Stir together.  Slowly add the dry mixture to the wet mixture.  Once combined, blend in mashed banana, chocolate chips, and walnuts.

Refrigerate batter for 30 minutes. This will make it much more manageable when forming cookies.  Place dough on a non-stick cookie sheet or a silpat.  Bake for 12 minutes.

Oh my heavens are these ever good. Pretty close to a perfect cookie if you ask me. They have all the flavors that I love from a decked out banana bread, but still maintain their cookie form.

And they are definitely the kind of cookie you can eat for breakfast. Wes told me he accidentally had several for breakfast today when he shared them with his co-workers.  It happens. They have definitely helped bring me out of my funk. So make a batch (or two, or three), save some for yourself and share the rest with your friends and co-workers. I bet they would appreciate it.

May 10, 2012 - 7:04 pm

Ally - I have never heard of banana bread cookies until you, but the idea is genius!
xo
http://allykayler.blogspot.com/

May 11, 2012 - 7:37 am

MyFudo™ - Yey! This is another recipe that makes use of ripe bananas. I hate to see bananas go down the drain when they get too ripe. Thanks for sharing!

May 11, 2012 - 4:28 pm

Linds - They are great cookies, and so easy to make! Give them a try if you like bananas.

May 11, 2012 - 4:29 pm

Linds - No joke. The banana I used in this recipe was minutes away from being tossed. Usually i’ll just freeze really ripe bananas to use in my smoothies, but this one was beyond the point of freezing. However, it was perfect in the cookies and they are incredibly soft because of it!

May 12, 2012 - 1:27 am

Sarah Beauregard - Oh my gosh! I have to try these! They sound delicious!!!

May 12, 2012 - 3:59 am

Linds - Thank you! They are really good and so easy to make.

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