29 January, 2021
Huge Breakfast Cookies
I cannot be the only one with bags of bananas in my freezers, can I? Whenever I buy some and they don’t get eaten fast enough, into the freezer they go, to be dealt with another day. They add up in a hurry!
Yesterday, I saw a bunch in the freezer and thought I should do something with them. I don’t love banana bread – it can be really good or really…not. I haven’t found a recipe that makes me want to make it again and again, so mostly, I just look for something else that uses bananas – muffins, bars, cake.
Last night, when I remembered that I had taken out the bananas and should do something with them since it was 9 pm, I went hunting and found a recipe for breakfast cookies. It used 2 bananas – I doubled it so it used 4. 🙂
Original recipe is posted on Taste of Home under Banana Oat Breakfast Cookies. I changed it to the following:
- 2 cups mashed bananas (4 bananas)
- 1 cup peanut butter
- 1 cup honey
- 4 cups oats (this is 4 times what was originally called for)
- 1 cup flour (I used all purpose because that’s what I have)
- 1/2 cup vanilla protein powder
- 4 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup raisins
Preheat the oven to 350F. Mix the bananas, peanut butter and honey together. Mix the dry ingredients together and add gradually to the wet ingredients. Add the raisins and stir. I got 20 cookies.
Drop dough by 1/4 cupfuls onto baking sheets. Flatten to 1/2 inch thick. Bake 14-16 minutes. Cool on the pan for 5 minutes and then remove to a plate to finish cooling.
These are sweet! One is more than enough. They are also as big as my hand!
They are very soft, so I put a square of parchment paper around each one and then put them into a ziploc bag. Do not leave them on a plate for too long, they sort of melt into each other and get difficult to separate.
I think they will be okay on the counter for only a day or two then will need to go into the fridge or freezer because they are so moist.