April 16, 2011

(Low-fat) Banana Chocolate Chip Cookies

This is a really good cookie recipe to have.  I found it at this website.  It's the absence of 2 sticks of butter that makes it great.  I mean, substituting banana for fat?  That's genius.  Also, I changed the walnuts to chocolate chips (though you could do both!) because I have a weakness for melt-y semi-sweet chocolate chips right out of the oven (coincidentally, Scott prefers them right out of the bag and in order to keep any around for baking, I have to be pretty crafty in where I hide them).  And the sugar?  If I were to make them again, I'd cut down the white sugar and up the brown sugar.  I prefer the flavor of brown sugar to just the sweetness of white sugar.

Banana Chocolate Chip Cookies

Dry ingredients:
1 cup flour (you could also probably substitute whole-wheat flour)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt

Wet ingredients:
1 egg
2 T. butter, softened
1 small mashed ripe banana
1/4 cup white sugar
2/3 cup brown sugar (unpacked)
1 t. vanilla

2 cups quick-cooking oats

3/4 cup chocolate chips
3/4 cup walnuts, chopped

Preheat the oven to 350 degrees.  With a mixer, cream the butter and sugars together.  Add the egg, banana, and vanilla.  Cream until fluffy.

Whisk the dry ingredients together in a small mixing bowl.  Add to the wet ingredients in two batches, combining well.

Stir in the oats by hand, and then do the same with the chips and nuts (if you're using them).

Bake on a greased cookie sheet for about 10-12 minutes until golden brown.

*I really wish I had a picture.  We ate them pretty quickly.  BUT, I did add pictures for Beef Lo Mein and Tomato Basil Pizza

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