Remember I had mentioned in this post how I used to land up with recipes while riding the metro? This cookie I am going to share with you is one of them. Thankfully, the article in the paper mentioned from which site it was and I hunted down the link for it too… This cookies is a mixture of sorts – all the ingredients used would anyway be there in the pantry, and is apt for finishing off anything remaining! Like a over-ripe banana nobody wants to eat and isn’t enough to bake a whole cake… or a peanut butter jar that is right there touching the bottom…
These peanut butter oats cookies are full of goodness – sweetened with honey and the banana, flavored with peanut butter, having bites of rolled oats and then generous amount of chocolate chips! I have used half of chocolate peanut butter and half normal, since I had the jar of the former begging to be finished. Somehow the girls nor did I like it. The original recipe used oats flour, but I used all-purpose flour since I didn’t want it to be too dense and too “healthy”. 😉 Do feel free to opt for oats flour – ie. powder your oats in the grinder jar, measure and use the same quantity as mentioned in the recipe for the flour. Off to the recipe for these delicious morsels of joy…
Peanut Butter Banana Chocolate Chip Oat Cookies
- 1/2 cup honey
- 1/2 cup peanut butter I used half chocolate and half normal
- 1 small banana mashed (about 1/2 cup)
- 1/4 cup melted butter
- 1 large egg
- 1 tsp vanila extract
- 1 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon powder
- 1 1/2 cup rolled oats
- 1 pack of semi sweet chocolate chips
- Preheat oven to 160 degrees.
- Whisk together all the wet ingredients till smooth.
- Add in the dry ingredients and fold in well.
- Finally fold in the chocolate chips.
- Scoop out using an ice cream scoop onto lined parchment papers. Flatten slightly with a spoon. Bake for 15 minutes till sides are crisp. Cool in a rack. Makes 36 cookies.