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Two Sisters Times Two, Serial #11 and Grandma’s Banana Oatmeal Chocolate Chip Cookies

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What do you get when you combine Grandma, bananas, oatmeal, and chocolate chips?

A week’s worth of breakfasts!

No, that’s not quite right. But when I was a kid I did go to my grandparents’ house for a week of fishing with my grandpa. And my grandma would make a different kind of homemade muffin each morning–blueberry, bran, banana nut, oatmeal, corn. I don’t think she ever put chocolate chips in the muffins, but she did make a killer chocolate chip cake that she’d pack in our lunch along with homemade lemonade and ham sandwiches on white bread that Grandpa would dole out around midday at a sunny spot on the river bank with a log for a seat.

But I digress. Grandma and bananas and oatmeal and chocolate chips will do that to you.

What you get when you combine all those ingredients on Reading and Recipes is the best darn cookie you’ll ever sink your teeth into, a cookie so good you’ll tell your girlfriend when she asks what kind of cake you want for your birthday that you don’t want a cake, you want Grandma’s Banana Oatmeal Chocolate Chip Cookies!

And she’s so nice she’ll make them for you.

And we’re so nice we’ll share the recipe with the world.

And Grandma’s so nice that she created the recipe and happily baked them for you all those many years.

Happy Birthday, S. E.!

banana oat choc chip cookies

Grandma’s Banana Oatmeal Chocolate Chip Cookies

1/2 cups all-purpose flour

1/3 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup shortening*

1 medium ripe banana, mashed

1/2 teaspoon vanilla extract

2/3 cup oats**

1/3 cup chocolate chips

ingredients

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat mat, and set aside.

Over top of a mixing bowl, sift together all of the dry ingredients (all-purpose flour through cinnamon). Set aside.

In another bowl, beat the shortening until light and fluffy. Stir in the mashed banana and vanilla. Mix in the sifted dry ingredients until all ingredients are incorporated. Fold in the oats and chocolate chips until evenly distributed throughout the batter.

Scoop 1 tablespoon size balls onto a cookie sheet, placing about 2 inches apart. You should get about 9 cookies. Bake the cookies for 12-14 minutes, or until the edges begin to turn golden brown. Remove from the oven and let cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.

Makes about 9 cookies.

*You can substitute unsalted butter for the shortening.

**Regular oats or quick oats can be used.

banana oatmeal choc chip cookies

{adapted from Grandma E.’s recipe–thanks, Grandma!!!}

Click below to listen to or read Serial #11 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #11, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #11, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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