Ryan and I tend to tackle annoying household chores on Sunday afternoons and I find that baking something and smelling the sweet smell of a homemade treat wafting from the oven makes scrubbing or vacuuming a little less miserable.
I don’t mind doing dishes nearly as much when I know that, in 12 short minutes, I’ll be biting into a warm, freshly baked cookie.
I made this batch of oatmeal peanut butter banana cookies last Sunday and wasn’t sure how they would turn out since I was experimenting a bit and was trying to make them relatively healthy by cookie standards.
As I placed the rounded balls of cookie dough on the baking sheet, I sampled my fair share of the dough and had high hopes when it tasted great.
Luckily the cookies ended up being nice and soft and packed with peanut butter and banana flavor.
Oatmeal Peanut Butter Banana Cookies
- Makes approximately four dozen cookies
- 2 ripe bananas, mashed
- 1/3 cup creamy peanut butter
- 1/3 cup canola oil
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 3 1/4 cup old fashioned oats
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper or spray with cooking spray.
- Mix bananas, peanut butter, canola oil and brown sugar together until relatively smooth. Add egg and vanilla and mix until combined.
- In a separate bowl, combine oats, flour, baking powder, baking soda and salt.
- Slowly mix oat mixture into banana mixture until everything is combined.
- Place spoonfuls of dough on cookie sheet and bake for approximately 10 – 12 minutes.
- Allow to cool and enjoy.
If you make these, I hope you love them. At the very least, I can promise that you, or your very lucky dog, will enjoy “cleaning” the measuring cup that you filled with peanut butter.