I get an idea (usually involving mushy bananas) and then I search for what I want to make.
Google: Banana cookie recipe. Only 18.9 million hits.
Ok, let's just take a look at a few of these recipes. Too many spices (kids won't like them), too healthy (kids won't eat them), too many eggs (too mushy? I want a firmer cookie), no sugar added (come on now!)...
Finally, one recipe looks easy and fits most of the criteria (still needs some adjustment though). Cookies are even easier to transport in school lunches than muffins or banana bread. Score.
Then I scrawl the recipe on some scrap piece of paper close to the computer. (Hoping that wasn't the house insurance letter that I just wrote on the back of. Uh oh.)
I start making the recipe, adjusting it as I go along with pencil marks or jiffy marker- depends what is at hand. Pondering: Can I use less butter and chocolate chips? Does it really need salt as I added salted butter? Where is the baking powder? Can I add nuts? Is the kids' school peanut-free or nut-free? Maybe leave them out?
Mix and bake.
They get the mandatory taste test.
Declared delicious!
I search for the recipe. Yikes! Where is the recipe??? It was just here! One minute ago!
Ahhh, here it is! Better put it on the blog so I can refer to it later...
Perfect Banana Oat Cookies
Only use salt if you are using unsalted butter. Otherwise, you can skip it!
1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
3 bananas, mashed (*prefrozen and thawed work great here!)
1 1/2 cups unbleached flour
1 1/2 cups quick oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt (*only if using unsalted butter)
1/2-1 cup chocolate chips or chopped nuts
1. Cream butter and sugar together until light and fluffy. Add egg and vanilla and beat until smooth. Add mashed bananas and mix for another minute.
2. In a medium-sized bowl, whisk to combine flour, baking soda, baking powder and salt, if using. Add oats.
3. Add flour and oat mixture to banana mixture and mix until combined. Add chocolate chips or chopped nuts.
4. Place by heaping tablespoons onto parchment-lined baking sheets and bake for approximately 13- 15 minutes. Remove to cooling rack.
