This is a print preview of "CHOCOLATE banana PEANUT butter OATS cookie" recipe.

CHOCOLATE banana PEANUT butter OATS cookie Recipe
by Foodessa

CHOCOLATE banana PEANUT butter OATS cookie

This is one of my latest takes on a classic chocolate and peanut butter cookie. Chocolate along with ripened bananas worked together to create soft, cake-like tasty treat. The flavour of peanut butter does not over-power the rest of the ingredients.

For a dedicated post...refer to:
http://www.foodessa.com/2011/11/autumn-inspired-cookie-jar-3-recipes.html

Rating: 4.3/5
Avg. 4.3/5 2 votes
Prep time: Canada Canadian
Cook time: Servings: 32 cookies

Ingredients

  • . > (American / Metric measures) <
  • . 1/4 cup / 1/2 stick (60ml) unsalted butter, softened
  • . 1/2 cup (100g) brown sugar, packed
  • . 1/3 cup (70g) granulated sugar
  • . 1/4 cup (60ml) Peanut butter, softened
  • . 2 large eggs
  • . 1 cup (250ml) {2 medium, overripe} bananas
  • . 1 tbsp. (15ml) vanilla extract
  • . 1-1/2 cups (225g) All-Purpose flour
  • . 1/2 cup (50g) premium, Cocoa powder
  • . 1/2 tsp. (2.5ml) baking soda
  • . 1/2 tsp. (2.5ml) salt
  • . 1 cup (90g) rolled oats, flakes
  • . optional garnish: peanuts and/ or a few dried apricots

Directions

  1. . Pre-heat oven to 350F/180C/Gas4...for later on. Position rack on the 2nd level from the bottom of the oven. Prepare two large baking sheets to be lined with parchment paper.
  2. . In a large bowl, with an electric mixer, cream together the first 4 ingredients. Now, add the next 3 ingredients. Continue beating until everything is well combined. Set aside.
  3. . In a medium bowl, sift together the next 4 ingredients. Add this mix gradually into the butter mixture. Afterwards, with a strong spatula, add the oat flakes last.
  4. . Refrigerate for at least 30 minutes (over night is fine also). If baking soon...pre-heat oven now.
  5. . With the aid of a small ice-cream scoop (flat measurement) and a spatula, roughly scoop and form 16 rounded mounds of dough per cookie sheet. Arrange them about 2 inches (5cm) apart.
  6. . Bake one tray at the time for about 15 minutes. Once out of the oven, leave them on the sheet for 5 more minutes before transferring them to a wire rack. Let them cool at room temperature before eating or storing.
  7. . Meanwhile the first batch of cookies are baking, repeat the process for the next tray.
  8. . If desired, place the optional decorative garnishes: The apricots are sliced in half and then lengthwise. Cut again twice within each half lengthwise and being careful not to cut to the end. Press the garnish into the dough and fan the tips slightly. The peanuts can be placed in any direction and lightly pressed in.
  9. . Afterwards, the cookies can either be stored in an airtight container for about a week or frozen in batches within the parchment papers which were used for baking. Slip into a freezer bag and use within three months. Once out of the freezer, leave them out at room temperature for 15 minutes or lightly warm them in the oven for a few minutes on very low heat.
  10. . Happy baking and flavourful wishes...FOODESSA.com