chocolate chip banana oatmeal cookies

I modified a recipe for Banana Oatmeal Cookies into Chocolate Chip Banana Oatmeal Cookies. It's so good if you love banana with chocolate!!

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Chocolate Chip Banana Oatmeal Cookies
(original recipe by Lois, modified by Philip)
This cookie recipe takes about 10 minutes to prepare, approximately 15 minutes cooking time per batch, and about 36 servings ready in about 1 hour 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C) and grease cookie sheets. It will be easier to clean the cookie sheets later if you use parchment paper instead of greasing the sheets.

Whip and fluff:
3/4 cup butter at room tempurature
1/2 cup packed brown sugar
1/2 cup Turbinado (raw cane) sugar

Add to sugar mixture:
1 large egg
2/3 cup mashed, very ripe banana
1 teaspoon pure vanilla extract

In a separate bowl, sift together:
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
one big pinch of ground nutmeg

Pour flour mixture into the banana batter and mix well. Measure and add:
3 cups rolled oats
1/2 cup crushed almond slices
1/2 cup semi-sweet mini chocolate chips
1/2 cup semi-sweet regular chocolate chips

Mix until even. The batter should be thick and chunky. Drop one inch spoonfuls of batter onto the cookie sheets and leave room for spreading. Prepare them in rows and ready for baking.

Bake for 8 to 10 minutes in a preheated oven. Depending on your oven, cooking times might vary. Allow cookies to cool on cookie sheets for 5 minutes, then place the cookies on racks. I tend to watch the cookies at the end of 8 minutes and make a guess if it needs more baking time or just pull them out to cool.

ENJOY!

Tags: recipes, cookies, fruits, chocolate

a stumbleupon recipe.

Classic Peanut Butter Cookies

1 cup butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup peanut butter
3 cups all purpose flour
2 tsp. baking soda
1/4 tsp. salt

Method:
Cream butter and sugars in large bowl until light and fluffy.  Add eggs one at a time, blending well after each addition.  Thouroughly incorporate peanut butter.
 
In seperate bowl, combine flour, baking soda and salt.  Mix well, and add to butter and sugars.  Stir until *just* combined.  Do not overmix!
 
Scoop onto parchment lined cookies sheets (if you have it; otherwise use non-stick sheets, or as a final resort, a lightly buttered sheet).  Flatten with tool of your choice: a fork, the bottom of a pretty bevelled glass, or the palm of your hand!

Bake at 275 C for 10 minutes, or until the bottoms are lightly browned and the top is "set".  Never trust your cookies to a 350 degree celius oven!  Ever!  Most home ovens run 50 degrees hotter than the dial temperature.  It's better to bake them a little longer than to risk burning/overbaking.  Transfer to wire racks to cool, brew a strong cup of coffee, or pour a glass of milk and enjoy!  Oh, and sharing with loved ones makes them taste even better!

Tags: recipes, cookies

gingerbread cookies

I got the recipe from the Wholesome Sweeteners' website. I will be making this tonight.

Gingerbread Cookies

Ingredients:
½ cup butter
¾ cup Wholesome Sweeteners' Organic SUCANAT
½ cup Wholesome Sweeteners' Organic Blackstrap Molasses
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon allspice
½ teaspoon cloves
½ teaspoon nutmeg
3 cups whole wheat pastry flour
2 teaspoons baking soda
¼ cup water

Method:
In a large bowl, cream butter with SUCANAT, molasses and spices. In a separate bowl, sift together flour and baking soda, then add to butter mixture and stir well. Mix in water until dough is stiff. Chill for several hours.

Preheat oven to 350 degrees F. Roll out dough on a lightly floured board to a thickness of ¼ to 1/3 inch. Cut into any shape desired. Bake on a greased cookie sheet for 10 to 15 minutes, depending on size.

Make 24 large cookies, 48 small ones.
Source: Sacramento Natural Foods Co-Op

UPDATE: I made a batch and loved how it tasted chilled. When I baked this batch, it had the texture being bready or cakey. I realized I preferred chewy gingerbread type of desserts.

fat-free chewy chocolate cookies

Recipe from FatFree.com:

fat-free chewy chocolate cookies

1 1/2 c. flour
1/2 c. sugar
1/2 c. unsweetened cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. Karo (light or dark)
3 egg whites

Spray cookie sheets with cooking spray. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky). Drop by rounded teaspoon onto prepared cookie sheets. Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed). Do not overbake. Cool on rack.

fresh ginger cookies

Fresh Ginger Cookies
by Noel Lenhart

* Prep Time: 30 Minutes
* Cook Time: 15 Minutes
* Ready In: 1 Hour 45 Minutes
* Yields: 30 servings

INGREDIENTS:

• * 2 1/4 cups all-purpose flour
• * 1 teaspoon baking soda
• * 1/2 teaspoon salt
• * 2 tablespoons grated fresh ginger
• * 12 tablespoons butter, softened
• * 1 cup white sugar
• * 1/4 cup molasses
• * 1 egg
• * 1 cup white sugar

DIRECTIONS:

1. 1. Preheat oven to 350 degrees F (175 degrees C).
2. 2. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
3. 3. Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
4. 4. Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

** Credit of this recipe goes to Noel Lenhart and AllRecipes.com **

chocolate chip peanut butter cookies

chocolate chip peanut butter cookies

1/2 c. butter
1/2 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs (well beaten)
1 c. peanut butter
1 t. vanilla
2 c. flour
1/2 t. salt
1 t. soda
1 c. semi-sweet chocolate chips

Cream sugars and shortening. Add eggs, peanut butter and vanilla. Sift flour, soda and salt together. Add dry ingredients to creamed mixture and blend well. Add chocolate chips and mix until evenly distributed. Shape into balls the size of walnuts and place on greased cookie sheet. Flatten with fork prongs into 1/4" thickness and bake in preheated oven.

Bake at 350°F for 12-15 minutes.

Makes approximately 6 1/2 dozen.

gingerbread dough

Gingerbread Dough

Cream:
¾ c. shortening
1 c. sugar
1 egg
4 T. molasses

Sift:
2 c. flour
½ t. salt
2 t. soda
1 ½ t. ginger
1 t. cinnamon

Bake at 350° for 12 minutes.

double-chocolate dream cookies

2 1/4 cups all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Preheat oven to 375°F.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

Makes about 4 1/2 dozen cookies.

nestlé toll house cookies

Original Nestlé Toll House Chocolate Chip Cookies

Estimated Times:

Preparation - 15 min | Cooking - 9 min Cooling Time - 15 min cooling | Yields - 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions: PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Tags: chocolate, cookies, recipes

almond butter cookies

almond butter cookies

1 c. butter
½ c. sugar
2 c. flour
½ c. almonds, finely chopped
¼ t. salt
1 t. almond extract

Cream butter and sugar. Use a food processor or blender and finely chop the almonds into tiny bits, not pasty. Pour the chopped almonds into the creamed butter. Add flavoring, flour and salt. Chill dough (you can skip this step if the dough is firm enough). Roll 1" balls and roll in sugar (or sprinkles, etc.). Stamp with a cookie stamp, a clean fork or bottom of a glass. Bake at 350 degrees for 12-15 minutes. Makes 3 dozen.