Tonight I made a breakfast cookie for my kids to grab and go in the mornings.
I had some super ripe (but not mushy) bananas.
Instant oatmeal they were tired of eating.
Sunflower butter they were also tired of eating.
Soooooooo.....
I pulled
good cookies that are thick enough to be breakfast cookies like Quaker Oatmeal Break
Here's what I whipped up:
(KEEP in mind this is not an exact recipe. I'm an eyeballer when it comes to measurements, the cookies turned out pretty tasty -- not too sweet but just sweet enough)
Texture: They are not dense at all, light and cake like with a cookie feel to the outside. Great with milk or coffee.
ALSO KEEP IN MIND YOU CAN ADJUST THIS FOR YOUR NEEDS AND TASTES.
What I used:
8 packs of chocolate chip instant oatmeal pouches
Half a jar of Sunflower Butter (you can use peanut butter crunch or smooth) had a 16 ounce jar, so about 8 ounces in the batter.
2 large eggs
2 tablespoons of sugar -- I used Splenda
2 cups of all purpose flour (if your mixture is too runny, add more flour)
1 tablespoon of baking powder
3 ripe bananas mashed up
3 tablespoons of butter
Directions:
In a large mixing bowl mix all of the ingredients.
The batter should be thick, not runny.
On a cookie sheet drop the batter.
Bake for 17 minutes at 350F. (That was for my oven, monitor the cookies so they don't burn)
The cookies will be thick, so cut into the largest cookie or test with a knife to confirm they are done in the center.
This yielded 36 cookies. So I have enough to share with my parents, neighbors, mail some to the troops, save some for Christmas. I'm kidding.
It could have been more but I was inconsistent in the size of dollops I placed on the cookie sheet.
Got a recipe that surprised your family and even yourself? Send it in or s
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