It wasn’t a great night to dig into a new cookie recipe. I am still getting dizzy every night, and today I went to the doctor where they took multiple vials of blood out of me. So I’m extra dizzy. And cookies take a long time, simply because of the swapping out of trays until the batch is done.
But I had some bananas to use.
The last time I tried to speed up the ripening of bananas, I put them in a paper bag and kept them there for a few days. On a bright Tuesday morning I checked them, and found them good to go. I came back from work that day, ready to make banana muffins, and they were nowhere to be found. Our cleaning lady pitched them.
This time I hid the bag in the pantry, and when I retrieved the bananas today I had plenty of disgusting brown ones at my disposal. I whipped together some muffins, and then turned my attention to the cookies. I liked the idea of a healthy cookie, where banana filled in for some of the butter and peanut butter got involved. I’m always happy when peanut butter gets involved.
I started with whole wheat white flour, salt, baking soda, and baking powder.
And then I realized I’d used the bowl that goes with the stand mixer for the dry ingredients, and I had to pour it all into a new bowl so I could use that one for the rest of the ingredients. Oops.
So back to the silver bowl, only this time I put in 2 tablespoons of butter, and the brown and white sugars. Only two tablespoons of butter presented a challenge when it came to creating the fluffy texture I usually get from butter & sugar.
I was happy to add in the egg, and get it looking more like real batter.
And things got even better when I added the peanut butter and mashed banana.
It was pretty gooey, though. I poured in the flour mixture.
Now it was goopy and sticky, but it smelled great. In went the oats.
I stirred them in by hand, and then decided that the only thing that makes peanut butter and banana better is a bit of chocolate. I threw in somewhere between 1/4 and 1/3 of a cup of mini chocolate chips, to keep things reasonably subtle, and mixed.
It was still very sticky, but it tasted awfully good. I used the cookie scoop, pushing its abilities to the limit because of the stickiness, but it did the job.
My formula for baking these turned out to be 10 minutes, then turn the tray around, then 2 minutes more. I followed the recipe’s instruction of removing them when they were just getting golden around the edges.
Let me tell you, these cookies are unusual but delightful. Each bite is complex but tastes of comfort food at the same time. You take a bite and you get a strong banana flavor, then the peanut butter kicks in, then the banana flavor comes through again but you taste the chocolate too, and the peanut butter again. The oats give them a lovely texture to house all that flavor.
A total win. Love these. 2 WW points each, too.
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