I haaaaaaate brown bananas. Ick, ick ick. I like to eat bananas when they are still slightly green. If there is a single brown spot on a banana, I will not eat it because that is disgusting. Ewwwww.
The problem comes when I have a banana that is slightly too green one night, so I plan on eating it the next day. OF COURSE, by the next day the banana is brown and rotting. Because that is how my life works.
The obvious solution to this problem is to make banana bread, but I saw this recipe on Taste & Tell and decided to give 'er a try. I made a few little changes, and the end result is delicious!
You need: flour, rolled oats, salt, sugar, vanilla, baking soda, butter (softened), an egg, icky brown bananas, chocolate chips, and cinnamon (optional).
NOTE: The one banana looks weird in this picture because it is frozen. When I have nasty bananas, I usually stick them in baggies and put them in the freezer. Then I can use them in smoothies, or I can pull them out when I want to make banana bread. Or cookies.
I didn't have any chocolate chips on hand (gasp! horrors!!!), but I did have this bag of mini Hershey kisses, which are smaller than normal Hershey kisses but bigger than normal chocolate chips. I like to eat these by the handful. For proof of this habit, see my butt.
First, cream together 3/4 cup of butter and 1 cup sugar until light and fluffy.
Then, add an egg and 1/2 teaspoon of vanilla. Mix well.
Once the wet ingredients are fully combined, add 1 1/2 cups flour, 1 3/4 cups oats, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon cinnamon (I don't really like cinnamon, so I left it out). Add 1 cup of mashed banana on top (about 2 bananas). Mix well until everything is evenly combined.
If I were using normal chocolate chips, I would mix in 1 cup of them at this point. With the big chips I was using, I was worried that they wouldn't distribute evenly throughout the dough, so I decided to stud them on top.
Whichever method of chocolate-chipping you prefer, blop your dough on a parchment-lined cookie sheet in generous tablespoons. Bake at 375 degrees for 12-14 minutes.
Once they're done, let them cool on wire racks. The recipe made 3 dozen plus 2 cookies for me.
Overall, I think this is a great cookie. I like the sweetness of the Hershey kisses, and the little chunks of banana. They're really good with milk (which, duh, all cookies are good with milk. But these are especially good with milk).