Banana bread + oatmeal cookie = uh-mazing.
The fact that they are only about 100 calories is a double-win. Most of the oatmeal cookies that I found in the grocery store contained at least twice as much fat. If you want to reduce the fat and calorie count further, use chopped walnuts instead of pecans. Honestly, I usually just mix in whatever I find in the pantry. I’ve made them with dark chocolate chips, white chocolate, dried fruit, and a variety of nuts.
Some of the oatmeal cookie recipes that I’ve made in the past have called for two sticks of butter for about 30 cookies. That’s half a pound of butter.
My poor arteries.
Although, I have to admit that we are currently eating lots of salads to make up for my banana bread testing. That and the Halloween candy.
It must just be this time of the year. I rarely make cookies, breads, or desserts, but lately I’ve made so much that I’m constantly giving leftovers away. I think I’m just excited for the holiday season this year. Usually, I cringe when seeing Christmas stuff in the stores on the 1st of November, but I was pretty excited this year. I’m refraining from decorating the house just yet, but it’s coming.
- 1 cup all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 2 tbsp butter, unsalted and softened
- ½ cup light brown sugar, lightly packed
- ½ cup sugar
- ½ tsp vanilla extract
- 1 large egg
- ¼ cup mashed very-ripe banana
- 2 cups quick oats
- ¼ cup raisins
- ½ cup pecans, chopped
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In the bowl of a stand mixer, whip together the softened butter, white sugar, and light brown sugar. Stir in the vanilla extract, egg, and banana. Slowly stir in the flour mixture, oats, raisins, and pecans by hand until just combined.
- Spray a baking sheet with cooking spray or line with a sheet of parchment paper. Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet. Bake in the preheated oven for 10 to 13 minutes, until the edges turn a light golden brown. The cookies will still be soft when removed from the oven.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack. Enjoy!