I have never been big on desserts, generally I would rather have cheese or bread then a piece of cake. Since I am not used to having a sweet tooth it confuses me when I find myself eating snickers bars from the vending machine several afternoons in a row. After my second week of such behavior I decided I had better face up the fact that I have a problem with sugar and indeed do have a sweet tooth, even if it is stress induced.
In the hopes of avoiding the 3pm call of Hershey’s or Nestle I made these oatmeal cookies. They are the first cookie I have ever made that I put bananas in but it turned out really well. The cookies were crunchy on the outside, chewy on the inside and the bottoms were covered in crystallized sugar. So very good. Hopefully tomorrow I will remember to take these with me to work and they will do the trick. I adapted these out of an oatmeal cookie recipe from Bonnie Stern’s Heartsmart: The Best of Heartsmart Cooking. I think a few handfuls of walnuts would add a really nice crunch for next time.
[print_this]Banana Oatmeal Cookies
Adapted from Heartsmart: The Best of Heartsmart Cooking
¾ cup margarine, at room temp
¾ cup brown sugar
½ cup white sugar
2 tablespoons water
1 teaspoon vanilla
1 over ripe banana, mushed
¾ cup whole wheat flour
¾ teaspoon baking soda
¼ teaspoon salt
3 cups rolled oats
¾ cup raisins
1. Preheat oven to 350F.
2. Cream together margarine and sugars. Add egg, vanilla and water and mix. Mix in banana.
3. In a second bowl stir together flour, baking soda and salt. Mix in the oats.
4. Stir the dry mixture into the wet mixture, avoid over mixing. Stir in the raisins.
5. Mound 1.5T sized balls on a cookie sheet. Flatten each cookie.
6. Bake for 15-18 minutes and cool on a cookie sheet.
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