Oats & Banana Cookies
I'm about four months into JovaniaMichelePierre.com and I'm starting to get a clearer image of what direction I want this blog to go in. When I first started, I knew I wanted to write and make it public but I slacked in the planning department. I know myself and I'm a bad planner. I spend hours deciding how I want things to only have everything go a different path once I start. That's I why I decided to let this take it's own course and learn along the way. However, I present a new segment of the blog--Foodie Fridays! I love baking and cooking and spend way too much time looking at food on Pinterest. Foodie Fridays is my way of putting all the recipes I've pinned into reality and sharing the process with you guys.
I had so many options to choose from when I decided to pick from my Food & Drink board. A lot od the ones I wanted to make required ingredients I didn't have on hand and I wasn't in the mood for a grocery store trip. I looked through a few pins and decided to go with oatmeal banana cookies through a combination of different recipes I found. Funny story, I found the perfect recipe and was ready to start. I gathered all my ingredients and set everything up like this...
I was ready to start. I looked back down at my tablet and the perfect recipe disappeared. I scrolled through all my pins and likes but the closest thing I found was this two ingredient recipe which was a big help. I knew for a fact the first recipe I found called for more than two ingredients because I clearly measured 1/4 cup of oil a minute before. I figured at this point I would improvise and hope for the best.
1 1/2 cups Quaker oats
2 ripe(ish) bananas (the original recipe said 3 but I downsized to 2)
2 tablespoons peanut butter
1/4 cup vegetable oil
1 tsp brown sugar (next time I'm omitting this, the chocolate chips added enough sweetness)
handful of chocolate chips
dash of salt
1/2 tsp baking powder
Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. You can grease a cookie sheet but I think parchment papers makes for an easier cleanup
Cut 2 bananas up and use a fork to mash them.
In a separate bowl, add oats, cinnamon, brown sugar, baking powder and mix.
Add the dry ingredients to the bananas then add the oil and peanut butter.
Use a spoon to combine everything together.
After everything is mixed, refrigerate for 30 minutes. The batter tastes amazing even before you bake it so try not to eat it all. It's okay if your dough seems watery before this point. I was worried myself but figured it would settle in the fridge which it did. After 30 minutes, use a spoon and scoop out the mixture onto your sheet.
Bake for 20 minutes. Times might vary so check on them and take out once the top has a crisp golden appearance.