Afternoon Baking | Banana Oatmeal Cookies

It’s been a while since I uploaded a new blogpost and I’m so sorry about that, but it has been a very hectic 2 weeks adjusting and getting used to university life. With that said. as you can see, I’m back with a new post; a new recipe which I tried out for the first time last Sunday. If you read my previous (baking) post, you might have noticed that I love baking. The reason behind it is not only because I love eating but it’s mostly because it’s very satisfying – from the magical transformation of ingredients to the amazing smell that makes everyone in the house looking forward to the final result. Now I should stop talking about me and tell you all about the recipe.

Whilst pinning away on pinterest, I came across a photo of these banana oatmeal cookies that lead to the blog Life, Love & Sugar. As she points out, banana can be one of those flavours that can get lost when you bake with it so when a recipe with good reviews comes along, I am more than willing to try it out. 

It is a fairly easy recipe to follow. You can find all the ingredients needed and step by step instructions down below. One can enjoy these as a quick breakfast, for an afternoon snack or after dinner snack as well. Pretty much any time of day is good with these little bites. They are best served straight from the oven but will hold well for a day or two, if they last that long (which I can promise you they won’t cause in my house they didn’t)! They are so yummy!

Ingredients:

3/4 cup salted butter, softened 

1 cup brown sugar, packed

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 cup mashed bananas

1 1/2 cups flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp ground cloves

2 tsp cornstarch

3 cups old fashioned oats

Instructions
1. Mix together butter, brown sugar, sugar, egg, vanilla extract and mashed bananas until well combined.
2. Add flour, cinnamon, baking soda, cloves and cornstarch and mix until combined.
3. Stir in oats.
4. Preheat oven to 350 degrees.
5. Spoon tablespoons of dough onto a cookie sheet covered with parchment paper. Flatten dough a little bit, into thick discs. They will spread a little when baked.
6. Bake for 10-12 minutes or until edges just start to golden.
7. Remove from oven and cool on cookie sheet for 3-4 minutes, then move to cooling rack to finish cooling.

Notes:
You can play around with adding more flour or oats to make the mixture a little less moist so that it would be easier for you to spoon tablespoons of dough into little thick discs.

Happy Baking!

-T