Two oatmeal cookie recipes in one week was not the original plan. This happened, as near as I can tell, because there was no original plan. I suppose sometimes this is just the way it goes. And really, what does it matter?
That question has been fueling my modus operandi lately. Does it really matter that I did not get to X , Y and Z (a.k.a. dishes, laundry and blogging) as often as I would have liked this week? Given the sun continues to rise and set regardless of my to do list, I have learned my plans are not nearly as important as I think they are. Time keeps on ticking, so I may as well enjoy it. And if the form that enjoyment takes is stuffing my face with oatmeal cookies all week, then so it goes.
I have had this recipe on my short list for what seems like months. It simply took a while for me to get to because the ingredient list called for things like whole wheat pastry flour and sunflower seeds. These items are not overwhelmingly difficult to find, they just are not things I tend to keep on hand. Depending on how you tend to bake, you may be saying that same thing about the ripe bananas and orange extract that is required.
There are a two primary reasons I like this cookie. First, it does not contain butter. Have I ever baked a cookie that does not contain butter? Flourless Chocolate Cookies come to mind, but those are about it. Second, I feel good about eating them for breakfast.
I am not about to claim these cookies are healthy. They contain an entire cup of sugar and a few chocolate chips. The last time I checked, those were not exactly health foods. However, they also contain whole wheat flour, oats, fruits and seeds. Couple that with the fact they are portable, and I have a breakfast on the go.
After making two oatmeal cookie recipes in the past 10 days, I realized something I did not expect. An ingredient in each recipe - dried cranberries before and sunflower seeds today – are two of my favorite salad toppings. Add a sprinkle of goat cheese (not yet in a cookie!), and they make lettuce worth eating. But for now, it’s just cookies. Enjoy!
- 1½ cups old-fashioned oats
- 1⅔ cups whole wheat pastry flour
- ¼ cup sunflower seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup light brown sugar, firmly packed
- ¾ cup mashed banana (two ripe bananas)
- 2 large eggs, beaten
- 1 teaspoon orange zest (one orange)
- ½ teaspoon orange extract
- ¼ cup mini chocolate chips
- In a large bowl, whisk together the oats, flour, sunflower seeds, baking powder, baking soda and salt.
- In a separate bowl, beat the brown sugar and banana until the sugar is mostly dissolved.
- Add the eggs (be sure to beat them before adding), the orange zest and the orange extract.
- Combine the wet ingredients with the dry ingredients and mix until well incorporated.
- Fold in the chocolate chips.
- Drop two tablespoons of dough per cookie onto onto parchment-lined baking sheets.
- Bake at 375 F for 8-10 minutes or until lightly browned.