If you’re an oatmeal cookie person (all the best people are), you must make these! I started making them when Christopher and I were roommates in Chicago (5 years ago), and look at us now, married for almost two years 🙂 They are by no means ¨health food¨, but I like to think the trail mix and oatmeal cancel out some of the butter and sugar. Make them for someone you love today!
Here’s what you’ll need:
1/2 cup (1 stick, 4 ounces, or 115 grams) unsalted butter, softened
2/3 cup (125 grams) light brown sugar, packed
1 Medium Banana, mashed
1 teaspoon vanilla extract
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups (120 grams) rolled oats
1.25 cups Trail Mix (with dried fruit and nuts)
optional: 1/2 c. white chocolate chips
Preheat your oven to 350°F (175°C).
Cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture, along with the mashed banana. Stir in the oats, dried fruit, nuts, and chocolate chips (if using).
It’s best to chill the dough for about 30 minutes before baking, since it’s pretty sticky. After chilling the dough, scoop the cookies onto a parchment lined (or silpat) baking sheet and bake for about 10 minutes. If you’re making bars (like I did in the picture below), press the dough into a greased 9×13 in. pan.
Let the cookies rest for about 5 minutes after taking them out of the oven, and then transfer to a cooling rack.