Banana Oatmeal Cookies

banana oatmeal cookies

We had some bananas in the fruit bowl who had seen better days. I was browsing through my Better Baking cookbook looking for a healthy banana bread recipe when I came across Banana Oatmeal Chocolate Chippers. Done and done. Except… something was missing. PEANUT BUTTER. Match made in heavennn.

So these became Banana Oatmeal Peanut Butter Chocolate Chip Cookies… my modified version with flax seed and whole wheat flour :

INGREDIENTS

Made 2.5 dozen BIG cookies

  • 2 1/2 cups old-fashioned rolled oats
  • 3/4 cup whole wheat flour
  • 1/2 cup ground flax seed
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup peanut butter
  • 1 large egg, room temp
  • 1 cup mashed overripe banana (I used 3 medium)
  • 1 teaspoon pure vanilla extract
  • 6 ounces mini chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Whisk the oats, flour, flax seed flour, baking soda, cinnamon in a medium bowl. Beat the butter and both sugars with an electric mixer on low speed until well blended, then raise the speed to medium-high and beat until smooth. Scrape the bowl. Turn the speed to medium and beat in the egg until incorporated. Scrape the bowl again. Turn the speed to medium-low and beat in bananas, peanut butter and vanilla until incorporated. Scrape the bowl and mixing on low speed, gradually add in dry ingredients, beating just until all streaks of flour disappear. Add the chocolate and beat until evenly dispersed.

Drop dough by rounded tablespoons onto prepared sheets spacing them 1 inch apart.

Bake until the cookies are golden brown, about 15 minutes.

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I made these cookies in 40 degree weather on a Sunday, following the most glorious 75 degree sunny day in the park with this little cutie. With that weather change I needed something exciting and these cookies got me through the day. SPRING COME BACKKKK.

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Deep Dish Chocolate Chip Cookie With Caramel: Why Not?

Boy have I been on a sweet kick recently. It might be the cold weather, which unfortunately seems to be sticking around through this Thursday. It also could be that I’m slightly hungover today, thanks to a wonderful night out with old friends. 🙂

But getting to the point, yes. I made Deep Dish Chocolate Chip Cookie with Caramel. It didn’t need the caramel, but why not? I basically followed Pinch of Yum’s recipe, with a  few alterations. I used my favorite sundae-topper instead of melting down chewy caramels which makes me crave spring and summer days even more but definitely satisfied my sweet tooth. I also nixed the extra sea salt at the end… I’ve been trying to cook with less salt (easier than you think!) and now when I eat salty foods that’s all I taste.

Besides that, Pinch of Yum’s recipe is perfect and I love the idea of baking a giant cookie in my cast iron skillet. See the recipe below, and I hope my photos make you give in and make this perfect Sunday comfort food yourself. To the gym we go!

INGREDIENTS
  • 17 tablespoons butter (woof – I know)
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2¾ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup dark chocolate chunks
  • 1 cup milk chocolate chips
  • ½ cup Mrs. Richardson’s Butterscotch Caramel Sauce
  • 3 tablespoons heavy whipping cream
INSTRUCTIONS
  1. Preheat the oven to 350 degrees. Soften the butter in the microwave for 30 seconds or until partially melted.
  2. Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch – if it sticks to your hands, add a few more tablespoons of flour. Stir in the chocolate chips. Melt the caramel sauce and heavy cream in the microwave for 1 minute. Stir well until melted and smooth.
  3. Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 30 minutes. Remove from oven, and allow to rest for at least one hour* in order for the pieces to hold their shape when cut.

* if you can wait that long.

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL - The V Life

sNOw Cookies

Hey ya’ll today is a “Snow Day.” This means: the Capital Weather Group convinced us all that we were in for a good storm and all we got was some freezing rain.

Rainy Day in Dupont

Since pretty much all of DC closed down in preparation for the “Snowquester” (so ironic) Madison was home working with me from the Anchor Media Offices!

Caught working in Yoga Pants

Caught working in Yoga Pants

(It was also laundry day)

(It was also laundry day)

 

 

 

 

 

 

 

 

So, feeling like I should do SOMETHING exciting today, I went to my favorite food blog, Smitten Kitchen, and made these bad boys:

Peanut Butter Cookies

Peanut Butter Cookies

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate.

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Are you really surprised I have a purple spatula?

Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

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Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

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If you’re wondering, they taste really good. Visitors Welcome!

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