Friday, October 2, 2015

Banana, Oatmeal and Pumpkin Seed Breakfast Cookies

Nuts, nuts and more nuts! Who doesn't like nuts? They are so versatile. Our sponsor, Truly Good Foods, supplied us with four different kinds of nuts. The hardest part of this challenge was figuring out which to choose to bake with. I certainly enjoyed trying them all so I could come to a recipe decision. This is a very simple recipe. Children would love to help make these. If these are for children, one may want to use semi-sweet chocolate chips instead of the dark chocolate chips. I decided to call these breakfast cookies so that I could have cookies for breakfast. After all, it’s like having oatmeal and banana for breakfast, right? These are great for an on-the-go breakfast, which is how I eat breakfast during the week.

Banana, Oatmeal and Pumpkin Seed Breakfast Cookies
by Sharyl
Adapted from Taste of Home's Banana Oatmeal Cookies

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar – lightly packed
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup mashed ripe bananas (buy 3 large to be sure)
1 3/4 cups quick-cooking oats
1 cup dark chocolate chips
1/2 cup chopped or whole Truly Good Foods Blackened Pumpkin Seeds

In a bowl, combine the first seven ingredients. Add butter and lightly mix. Add egg, vanilla extract, bananas, oats and mix well. Stir in chips and pumpkin seeds. Refrigerate for about one hour before baking. I actually kept the cookie dough refrigerated in a Tupperware for about a week and baked them as I wanted them.

Drop by tablespoonfuls, or use a scoop, onto greased baking sheets. I used my Zeroll Medium Scoop (the red one). Bake for 13-15 minutes at 375°F. Cool on wire racks. These cookies are actually moister after a day or two.

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