I was expecting these cookies to be crunchy,but outcome was soft and chewy. I was very hesitant to put it here. All my reluctance to publish it here went off next day, when I tasted it. It was WOW! It was fabulous. In-fact it tasted the best on second day!
Get ready with ingredients!
Beat soft butter, granulated sugar and molasses until light, add mashed Banana too!
The dough must feel wet and sticky
Not stiff or runny!
Portion onto a baking tray filmed with a little oil to prevent sticking
Banana Oats Cookies
Serves: 24 cookies
- 1 cup quick-cooking oats
- ½ cups all-purpose flour
- ¼ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
- ½ spoon salt
- ¼ cup unsalted butter, softened but still cool
- 1/3 cup granulated sugar ( you can reduce sugar, there plenty of sweetness in banana)
- 1 teaspoon molasses (optional)
- ½ teaspoon vanilla extract
- 3 overripe bananas
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt in a medium bowl. Keep aside.
- In the bowl, cream the butter, granulated sugar and molasses until light, a few minutes. Scrape down the sides of the bowl
- Add mashed bananas and vanilla extract; beat until combined.
- Add the flour and oats mixture and mix well to combine. Do not over mix.
- Scoop large balls of dough with a tablespoons or a small ice cream scoop onto the prepared baking sheet, Bake for 30 minutes, rotate the pans in midway through
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.