Mrs. Foodie, You Make Good Cookies


More than just about anything else, I love cookies.

I like big ones, small ones, chewy ones, crispy ones, and my own patented brand of cookie, the “fookie“.  For those of you not in the know, a fookie is a fuckin’ big cookie, usually chocolate chip, that is made by taking a batch’s worth of cookie dough and forming it into one gigantic, deep dish pizza-sized cookie.  Yum!

Since the Everyman and I were planning on visiting his very awesome grandmother, it seemed only fitting that I should make a batch of baked goods to take along.  I knew she was a fan of my oatmeal chocolate chip cookies, but I felt like doing something a tiny bit different this time.  After all, I like people to know I am more than just a one trick pony.

Since it’s been quite humid in Toronto this week, the bananas have been ripening faster than normal, so I had half a bunch on my hands that needed to be dispatched with, ASAP.  Combining the oatmeal chocolate chip cookies with bananas seemed like the perfect way to kill two birds with one stone, and sounded like they would produce an awesome hybrid of cookie/bread, while also allowing me to reduce the fat content.


After mixing up a batch of the dough I was slightly sceptical because it seemed looser than I thought it should be, but I went ahead and baked a tray anyway, figuring I could toss the rest if it failed.  The unanimous verdict after the tray came out was a resounding “holy shit, these are awesome” meaning that I’d clearly hit on something special.  I felt like gloating about my victory a little, so I rubbed in to the Everyman the fact that he had suggested I not get too fancy and keep things simple because his grandmother really liked the plain oatmeal chocolate chip cookies.  Had my ego not spurred me on to being daring, I never would have stumbled across such deliciously good cookies.

Sometimes, being full of one’s self does have it’s advantages!

The Autopsy Shot

Foodie’s Banana Chip Cookies

2.5 c. porridge oats (a combo of oatmeal, bran, flax seeds, etc, but regular rolled oats would work fine)

1 c. flour

0.5 c. brown sugar, packed

0.5 c. white sugar

0.5 c. butter, softened

0.5 c. chocolate chips

2 bananas, mashed

1 egg, room temperature

2 tsp vanilla

1 tsp baking powder

Preheat the oven to 375*.  In a medium bowl, combine flour, sugars, baking powder and butter, stirring until the butter has been incorporated and the mixture resembles fine meal or crumbs.  Add the mashed bananas, egg, oats, vanilla and chocolate chips and stir until moistened and homogenous.  Drop by rounded tablespoon onto a Silpat-lined baking sheet, leaving at least an inch between cookies.  Bake for 15 minutes, or until dough is golden and edges are nicely browned.  Allow to cool briefly, then remove to wire rack.

Makes 18-20 cookies.

Until next time…

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