Sunday, July 5, 2009


One lonely over-ripe banana sat on the counter and since I had enough of them in the freezer I needed to do something with it. Very few recipes call for just one banana. But, I was in luck. The July issue of Cooking Light magazine had a yummy looking recipe submitted by Cathy Brixen from Phoenix, Arizona--being from Phoenix I thought it was a good sign.

I also like that this recipe makes just 2 dozen cookies--sometimes that's all I want to make--just a couple of batches. And while they are not the most attractive cookies, they are good enough to bake again. My friend, Kirstin, and her family loved them so enjoy!

1/2 cup mashed ripe banana (about 1 medium)
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
5.6 ounces all-purpose flour (about 1 1/4 cups)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

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