Every so often, I come across a recipe that sounds so unique and interesting to me, I am immediately compelled to try it.
Case in point:
I’ve decided that these are best described as banana bread in cookie form – they are a perfect grab-and-go breakfast (you know, given my penchant for quick breads) – and of course, are infinitely adaptable to your whims and wants…
Banana Pecan Oatmeal Breakfast Cookies – adapted from everyday food
1/2 cup whole-wheat flour
1/2 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 tsp pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate chips
1/2 cup coarsely chopped pecans
Preheat oven to 375 degrees. Whisk together flours and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.