School may be out for the summer, but I'm still making after-school snacks. Because these minions of ours just don't stop eating.Which is a good thing, I suppose!
I tried a new recipe today, inspired by not having anything better to do (snort, chuckle, ha!) I got it from this awesome blogger otherwise known as Mavis. Of course the original recipe is what I started with, and like most things I touch, I didn't "stay-within-the-lines". I tweaked it to see if the final taste would match what my taste buds were craving.
The recipe calls for flour, oats, baking soda, salt and cinnamon. And then in another bowl vanilla brown sugar, butter, ripe mashed banana, and an egg. Finally add in the chocolate chips.
So I had a ripe banana in the freezer waiting for a smoothie, but I decided to use it in cookies instead. And what goes better with banana and chocolate than peanut butter?! Oh yeah! So i scooped up two huge spoonfuls of peanut butter and added it to the recipe.
Deliciousness in a cookie form.
Next time I think I will add more oats and peanut butter. But these are seriously the moistest chewiest most yummy cookies I have had in a long time. I'm not one for crunchy cookies, even if they are soft inside. I want my soft all around. Hm... kind of like my tummy. But let's not go there. Too many cookies already have.
The original recipe can be found here:
My tweaked recipe can be found on my recipe page
Chocolate Chip Banana Cookies - with peanut butter
1 1/4 cup flour
1/2 cup oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
Mix these all together. Set aside
1/2 tsp vanilla
3/4 cup brown sugar
6 Tablespoons unsalted butter, room temp.
1 ripe banana
1/2 cup or more of peanut butter
Slowly blend the flour mixture into the creamy mixture. Fold in chocolate chips. Plop onto baking sheet and bake at 350 for 10-12 minutes. After they are cooled hide most of them from the children so you can eat them yourself.