Banana Oat Cookies

Kate is known affectionately among her friends as "Grandma." Her indulgences include English Breakfast tea, afternoon naps and quiet evenings at home. This all coming after a first year of serious fun at Cornell University, followed by three more years of rigorous pre-med studies. Now Kate is on her way to Yale Medical School, and she is taking the summer off to re-charge at home in Connecticut. Kate has been one of my very best friends since high school, and I am extremely proud of her medical school achievement; I want her to be my doctor someday.

So what happens when you mix part-Grandma with part-MD? Comfort food that's also good for you. Kate sent me this delicious recipe for Banana Oat Cookies that uses all very healthy ingredients and promises a satisfying crunch for your sweet tooth as well as your health.


BANANA OAT COOKIES

1 tsp cinnamon
1 tsp vanilla extract
1 egg
1/3 cup vegetable oil or apple sauce
3 ripe bananas
2 1/2 cups rolled oats
1/3 cup wheat germ
1 cup raisins
1/2 cup slivered almonds
1/2 cup chocolate chips (optional for some extra sweet!)

Pre-heat oven to 325 degrees Fahrenheit.

Whisk cinnamon and vanilla with egg and oil/applesauce in a large bowl. Add ripe bananas, creating a soft mush with a fork. Mix to incorporate. Add rolled oats and wheat germ, and fold in raisins, almonds and chocolate chips until mixture resembles a dough.

Let sit for 15 minutes.

Since the cookies are dense, they don't shape when they cook. Shape the dough into small, flat round circles to cook the inside thoroughly. Bake at 325 degrees for 15-20 minutes, watching them often as these cookies can burn easily.

Enjoy warm, with a cup of English breakfast tea, of course.


Bon appétit!