Two ingredients…Oats and Banana Cookie

oats and banana CookieMy son slept early along with his father. A quick revision of his chapters in the early morning then went for his exam. Came home all exhausted had lunch and started preparing for his next exams WERE never in his list of works, no matter what.  The only work he do everyday without bothering about anything in life is monkeying around, what else???

As soon my little monster slept I made myself a cup of tea and settled down to share another story.

Two ingredients
Not a very old recipe, in fact, I made this just last month. It is a recipe which requires just two ingredients, available in every home. Camilla in her blog Power Hungry made these cookies with different variations by adding different nuts, candies, coconut and spices but I made them using just jam which I was never short of (if you know, how much I love making jams).

oats and banana cookies
I found them best when eaten fresh because a little later they became soft. My husband liked them when they became a little soft but I love my cookies crisp.

banana oats

Every time a banana or two became overripe in your freeze and baking a cake seems a long process to you just make these quick cookies. But I must warn you they were not as good as the cookies with butter but it will satisfy your sugar craving without feeling guilty. And if your child is not as fussy as mine he or she might like it too

See a new entrant in my  small balcony garden.

a new plant

Got some Nagpuri Chillies too.

Nagpur Chillies

Ingredients

• 2 large, very ripe bananas, peeled and mashed
• 1 cup rolled oats (quick or old-fashioned)
*If binding seems difficult to you you can add some oats flour to it.

Optional Topping
• pinch of sea salt
• 1 tsp vanilla extract
• 1/2 tsp ground spices (e.g., cinnamon, cardamom, ginger, pumpkin pie spice)
Optional ingredients
• 1/3 cup semisweet chocolate chips
• 1/3 cup chopped dried fruit
• 1/3 cup desiccated coconut
For thumbprints
• After scooping dough onto baking sheet, make an indentation in each cookie; fill with ½ tsp jam, preserves, jelly
Method
Preheat oven to 350F. Line a baking tray with baking paper or silicon baking sheet.
In a bowl, mash the bananas with a fork until almost no lumps remain. Stir in oats until well-blended. Let mixture stand for 5 minutes. Mix in any optional ingredients, if using.
Drop by heaping tbsp onto prepared baking sheet about 1 inch apart (they don’t really spread). Sprinkle with any of the suggested toppings, if using.
Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center. Transfer to cooling rack and cool completely.

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