I think I've found my new favorite way to use up overripe bananas! Ryan and I both loved these cookies. I whipped up a batch since I had an ugly banana sitting on my counter and I think we took out half the cookies within a few hours. I preferred these cookies the first day, when the edges were a little crunchy. After a day, the cookies were a bit softer and more moist...if you don't plan to eat them within two days, I would suggest sticking them in the freezer (I have a sneaking suspicion they'd taste really good frozen!). The original recipe called for chocolate chips, but I had some dried dates I needed to use up. I think you could substitute a variety of dried fruits or chocolate in here. These are decently healthy...I think they can be considered breakfast :) Compared to a bakery muffin, I'd say these are a much better option!


Banana Oatmeal Date Cookies
adapted from Two Peas and Pod
*makes 2 1/2 dozen cookies

Ingredients:
-4 tbsp unsalted butter, at room temperature
-1/4 cup light brown sugar
-1/4 cup granulated sugar
-1 tsp vanilla extract
-1 large egg
-1 large banana, mashed
-1 1/4 cups all purpose flour
-1 tsp baking soda
-1/2 tsp salt
-2 cups old fashioned oats
-1 cup dried chopped dates

Directions:
1. In a medium bowl, mix flour, baking soda, and salt. Set aside.
2. In a mixing bowl, mix butter and sugars until smooth. Add vanilla extract and egg, beating well. Add the banana and beat well.
3. Gradually add the flour mixture until just combined. Stir in the oats and dried dates.
4. Drop cookie dough onto baking sheets. Bake at 350F for 12-15 minutes, until edges are golden brown. Remove cookies from sheets and cool on a wire rack.

This post is linked to Eat at Home.