Whip up a batch of red velvet cake donuts for a special breakfast treat. The light chocolate flavor pairs perfectly with the cream cheese glaze. And don’t forget the sprinkles! Donuts bring great joy to my life. I can’t fully explain why. Maybe it’s the memory of stopping by my small town’s donut shop every…
Sharing two oatmeal cookie recipes in one week was not the original plan. As near as I can tell, this happened because there was no original plan. And so it goes.
At least at this point I have learned my plans are not nearly as important as I think they are. The sun continues to rise and set regardless of my to do list, so I may as well enjoy each day.
If the form that enjoyment takes is stuffing my face with oatmeal cookies all week, then so it goes.
There are a two reasons I like this cookie: it does not contain butter and 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, which the last time I checked, 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. Enjoy!
Orange Banana Oatmeal Chocolate Chip Cookies
- 1 1/2 cups old-fashioned oats
- 1 2/3 cups whole wheat pastry flour
- 1/4 cup sunflower seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar, firmly packed
- 3/4 cup mashed banana (two ripe bananas)
- 2 large eggs, beaten
- 1 teaspoon orange zest (one orange)
- 1/2 teaspoon orange extract
- 1/4 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.
As suggested in the original recipe, those who prefer a more traditional oatmeal cookie taste can omit the orange zest and orange extract. Use 1 teaspoon of vanilla and 1/2 teaspoon of cinnamon to flavor the cookies instead.