ShareThisWhen I found today’s recipe, the first thing that came to mind was the Simpsons episode where Homer changes his name to Max Power.
Williams-Sonoma didn’t add one, but I think the cookie’s name calls for an exclamation point.
The cookies sounded good as is, but since the name had me in a Homer frame of mind, I decided to lose the dried fruit and use chocolate instead. Chocolate gets lonely without vanilla, so I took out the cinnamon and added some of my Mexican vanilla. I also used toasted almonds instead of walnuts because I was out of walnuts. End result? A very good cookie.
A few notes. The amount of chocolate chips is only a suggestion – use more or less to taste. The cookies are fairly thin, but if you chill the dough they bake up a bit thicker. Like most banana cookies, they are soft. However, they do have nice crispy edges if you bake them long enough and let them cool properly on a rack.
Adapted from
Max Power’s Banana Oatmeal Cookies
1 cup all-purpose flour (4 ½ oz)
1 tsp. baking soda
1/2 tsp. salt
1/2 cup rolled oats
1/2 cup flaked coconut
3/4 cup firmly packed light brown sugar
6 Tbs. unsalted butter, room temp
1 very ripe banana, mashed to make 1/3 to 1/2 cup
1 large egg, room temp
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup chopped, toasted nuts (I used toasted almonds)
Preheat an oven to 325°F. Have ready two cookie sheets and something to line them with – Silpat, non-stick foil or parchment.
In a bowl, thoroughly stir together the flour, baking soda, and salt, then stir in the oats and coconut. In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy. Stir in the banana, egg and vanilla. Stir in the flour mixture, about 1/2 cup at a time, then stir in the chocolate and nuts.
Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake one sheet at a time until golden brown, 12 to 15 minutes.
Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days. Makes about 18 cookies; serves 6.
You are perfect! I have a banana that I didn’t know what to do with and this looks great. I bet it would taste good as you posted but with the cinnamon too. I think I will try it that way.
I posted one of your recipes yesterday, and changed it all up so it didn’t really resemble your actual recipe. I linked to you about a hundred times yesterday too. I promise I am not harmful!
It’s a use-up-bananas kind of day, isn’t it?
Oh, feel free to link all you want. I should put some ads up here
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