Banana-Oatmeal Chocolate Chip Cookies

When we first tasted these cookies, we thought it was pretty good, not crave worthy.  Well, I just snuck one from the fridge and I have to change my assessment.  Definitely crave worthy!  I think I will have to chain-chew some gum to keep myself from going crazy on those cookies! (how do you distract yourself from a crave worthy dish?

We found this recipe in the July issue of Cooking Light.  It fit our needs (aka helped us use up our banana).  It also looked relatively easy to make (another baking requirement!)
Banana-Oatmeal Chocolate Chip Cookies
1 mashed banana
1/4 cup softened butter

1 tsp of vanilla.
1/2 cup packed brown sugar
2 Tbsp agave
1 egg
1 1/4 cup flour
2 cup old fashioned oats
1 tsp baking soda
1/2 t salt
1/2 cup semi sweet chocolate chips

1. Start by preheating the oven to 350 degrees.  (Does anyone else’s oven take like a half hour to preheat?  It often takes longer than the actual cooking!)

2. In a mixing bowl, combine the mashed banana, 1/4 c softened butter, 1 teaspoon of vanilla, 1/2 c packed brown sugar, and 2 T agave

3. Beat these ingredients with a mixer at medium speed until smooth. 

4. Add an egg and beat well.

5. In a separate bowl combine 1 1/4 c flour, 2 c old fashioned oats, 1 teaspoon baking soda, 1/2 t salt.

I wasn’t thinking after I added the dry ingredients, so I turned the mixer on high and POOF.  I was covered in a cloud of flour!  Ooops.  But, the recipe does call for you to beat with a mixer at medium speed until well blended.  If I were you I’d start slowly!

6. Once the wet and dry ingredients are combined add the 1/2 c semi sweet chocolate chips.

7. I then took a big kitchen spoon and made 25 cookies.

8. Cook for about 18 minutes.

Nutritionals: (for 1 cookie) Calories: 115, Fat: 3.6, Protein: 2g, Carb: 19.1g, Fiber 1.2g, Sodium: 121 mg.

*Editors note, I think that this recipe could use some flax seed meal.  I may add some next time!