Oatmeal Banana Bread Cookies Food

BANANA OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
• Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
• Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
• Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

OATMEAL BANANA BREAD COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream the butter and brown sugar until creamed.
• Add the eggs, vanilla and mashed banana and beat again until well combined.
• Combine the flour, baking soda, cinnamon and salt in a separate bowl.
• Add flour mixture to the beaten mixture and mix well.
• Stir in oats and chopped walnuts.
• Drop by rounded tablespoons onto cookie sheet.
• Bake for about about ten minutes or until golden brown.
• Allow to cool for a couple minutes before moving to a wire rack.

THIN & CRISPY BANANA OATMEAL COOKIES

Steps:

• Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
• In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix. The batter will be wetter than most cookie doughs; that's okay.
• Scoop large balls of dough (about 1½ tablespoons) onto the prepared baking sheet, spacing at least 3 inches apart, as they spread quite a bit (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

BANANA OATMEAL COOKIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Sift together the flour, baking soda, salt, nutmeg and cinnamon.
• Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
• Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
• Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

CHOCOLATE CHIP BANANA BREAD OATMEAL COOKIES

Steps:

• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, mashed banana, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in all of the regular chocolate chips and 1 tablespoon of miniature chocolate chips.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Press the remaining miniature chocolate chips into the tops. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

OATMEAL BANANA BREAD

Steps:

• In a bowl, combine wet ingredients, eggs, honey, Greek yogurt, vanilla and melted butter.
• In a separate bowl, mash the bananas and incorporate into the egg mixture.
• In another bowl, combine together the dry ingredients, ground oats, old-fashioned oats, baking powder, baking soda and cinnamon. Pour dry ingredients into the wet ingredients, mixing together to combine. Do not over mix the batter.
• Pour into prepared baking dish, smooth the top and bake at 350F (180C) degrees for 50 minutes.
• Let it sit for 15 minutes, then remove from the baking pan and set aside to cool completely.

OATMEAL CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350F and line a loaf pan with parchment paper or grease with oil
• Mash ripe bananas in a large bowl with a potato mashed or the back of a fork
• Whisk in the eggs, oil, maple syrup and vanilla extract
• In a separate bowl combine oat flour, rolled oats, baking soda, baking powder, and salt
• Fold dry ingredients into wet ingredients
• Fold in chocolate chips
• Pour into the loaf pan and top with additional chocolate chips, oats, and a sprinkle of sugar to get a glistening top
• Place in the oven and bake for 45 minutes
• Allow the loaf to cool completely and then slice into slices and enjoy!

BANANA OATMEAL COOKIES

Steps:

• Combine first 6 ingredients (from the flour to the cinnamon).
• Cut in the shortening.
• Add the beaten egg.
• Alternately add the mashed banana and the oatmeal.
• If desired, add the chopped walnuts next.
• Bake on an ungreased cookie sheet (s) at 400 degrees F for 15 min (check at 9 min).

2 INGREDIENT BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with silicone baking mat.
• In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. If you plan on using add-ins like chocolate chips, mix them into the cookie batter at this time.
• Make 8 round balls out of the cookie batter. Place onto baking sheet, spacing about 2 inches apart. Gently press down on each ball so that it flattens into a round disc. Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.
• Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet. Let cookies cool before eating. Store uneaten cookies in the fridge.

BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.

BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• Add banana, both sugars, butter and vanilla to a stand mixer with the paddle attachment. Mix until combined.
• Stir in egg and vanilla.
• Combine oats, flour, baking soda, cinnamon, nutmeg and salt in a medium bowl.
• On low speed add in dry ingredients to the banana mixture just until combined.
• Fold in chocolate chips.
• On a baking sheet lined with a silicon baking mat scoop heaping 1 tablespoon cookies.
• Bake for 10-12 minutes or until golden brown and set.
• Cool on pans for 5 minutes and remove cookies to a wire rack to cool completely.

CINNAMON OATMEAL BANANA NUT BREAD

Steps:

• 1. Preheat Oven to 350 degrees Fahrenheit. Grease and Flour 2 (9-inch x 5-inch) loaf pans.
• 2. Take 1 Cup Walnuts or Pecan halves and coarsely chop and put in small bowl/dish. *Can reduce to 1/2 or omit altogether if you are allergic to nuts or do not like nuts. Can also substitute with Chocolate Chips if desired.
• 3. Place 1 cup quick-cooking oatmeal in heatproof bowl. Then pour 1 1/2 cups water into a small sauce pan and bring to a full boil for about 1 minute. Turn stove off and carefully pour boiling water over Oatmeal. Stir well with fork and let stand until cool.
• 4. In a medium mixing bowl, combine by hand or by sifting: all purpose flour, Baking Powder, Baking Soda, salt, and cinnamon until well blended.
• 5. In a Large mixing bowl using an electric mixer beat: softened butter, eggs, granulated sugar, light brown sugar and vanilla extract together until light and fluffy.
• 6. Next combine flour mixture to butter and egg mixture 1/2 cup at a time using electric mixture on low speed and mixing each 1/2 cup addition until well blended before adding the next 1/2 cup. Continue to add flour mixture to butter,egg and sugar mixture until all of the flour mixture has been added. Making sure to use a spatula to scrape dough off sides of bowl between each 1/2 cup addition so as to make sure mixture is mixed together completely. *** WARNING - Mixture will be thick.***
• 7. Once flour and butter mixtures have been combined thoroughly. Add oatmeal (boiling water should have been completely absorbed) to batter making sure to mix together thoroughly.
• 8. Then using spatula add and fold in mashed over ripe bananas and Walnuts or Pecans. Mixture will have become wetter but should not be soupy. You should be able to easily stir the mixture but should be thick like a brownie or muffin mix.
• 9. Pour batter into loaf pan until half filled and if there is extra batter pour remaining batter into a second greased and floured 9 x 5 loaf pan or you can pour them into prepared muffin pan. Bake for 1 hour or until toothpick inserted in center of loaf comes out clean.
• 10. Once Baked take out of oven and cool 15 minutes on cooling rack before removing from loaf pan.