Posting Recipes!

I recently found out that recipes cannot be copyrighted. (Source) Worst case scenario, they're patented (seems unlikely) and even then, I'm not selling this to you or even selling these cookies to you and thus, I think this fits neatly under the "Fair Use" umbrella. Now, I'm going to share the recipe for the yummiest cookies I've ever made. They're fast, too!



Oatmeal Banana Nut Cookies (My cookbook calls them Banana Everything Cookies)
1 very ripe medium banana
1/3 cup canola oil -- I used safflower oil and some substitute applesauce for this
2/3 cup sugar
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour, or as needed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups quick-cooking (not instant) oatmeal or rolled oats
1/2 cup chopped walnuts -- I used finely-chopped ones
1/2 cup semi-sweet chocolate chips (vegan, if desired)

Yield: About 2 dozen cookies.

1. Preheat oven to 350F. Lightly grease two baking sheets.
2. Mash the banana with a fork. Add the oil, sugar and vanilla and mix with a fork. Add the flour, baking soda, salt, and cinnamon and mix until the dry ingredients are just moistened. Add the oatmeal/oats, walnuts, and chocolate chips and mix well. If the dough is too slippery, add a few extra tablespoons of flour.
3. Clean your hands and roll the dough into balls slightly smaller than a golf ball. Flatten it a bit in your hands and place each ball about 2" apart on the cookie sheet. (They don't spread much, if at all, so it may not be crucial that they're exactly 2" apart.)
4. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for 2 minutes, then transfer them to a cooling rack.

Written February 05, 2012