Two Sundays ago, I felt my throat getting sore, but didn't think much of it. By Wednesday, I knew something was up when I could also feel it in my chest, and by Thursday, I was down for the count... with the flu! I seriously don't remember the last time I was that sick. Total knock-down delirium for several days with high fever and all the trimmings. A week later, I am somewhat back on my feet, but not totally.
Right before I was taken out of commission, however, I had the inspiration to come up with a new recipe for a nutty-nana oatmeal cookie. It worked out splendidly! The peanut butter and banana flavors are subtle and are complemented by the sweetness of the chocolate chips and the earthiness of the oats. The unexpected addition of wheat germ gives it just a little bit of a health boost. I think Elvis would approve!
Peanut Butter Banana Oatmeal Cookies with Chocolate Chips Recipe
makes 18-48 cookies (depending on size)
- 1 cup AP flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 wheat germ
- 1/4 tsp cinnamon
- 1/2 cup butter (or vegan margarine)
- 1/4 cup unrefined organic coconut oil (the solid kind!)
- 1/4 cup peanut butter
- 1 cup brown sugar
- 1 very ripe banana (mashed)
- 2 TB cornstarch
- 1 tsp vanilla extract
- 2 3/4 cups old-fashioned rolled oats
- 1 bag of semi-sweet chocolate chips
- Pre-heat oven to 350. Line a baking sheet with parchment paper.
- In a small bowl, mix flour, salt, baking soda, wheat germ, and cinnamon.
- In a mixer with a paddle attachment, mix butter, oil, peanut butter, and sugar until well combined. Next, add banana, cornstarch, and vanilla. Beat.
- Combine wet ingredients with dry mixture. Add oats until just combined.
- Fold in chocolate chips.
- For super large cookies, use a 1/4 cup scoop (bake for about 14 minutes); for large cookies, use a 1/8 cup scoop (bake about 12 minutes); for politely sized cookies, 1 TB scoop (bake about 10 minutes). Flatten each cookie to about 1/2 inch thick and shape. Cookies do not spread very much.
- Cookies will be very soft when removed from oven. Let cool on sheet and then transfer to cookie rack with a spatula.