Originally I had set out to make Chris my pumpkin oatmeal cookies, but when I reviewed the recipe, I knew he wouldn't like it. You see, Chris was very clear that he didn't want ANY raisins near his oatmeal cookie and my recipe was chock full of them.
So I got online and started looking for an alternate. I found several but was intrigued by this recipe on for banana oatmeal cookies on Allrecipes.com. It was well reviewed and I was really curious to see how the banana would influence the cookie's flavor and texture.
A strange thing happened with these cookies: they morphed into mini muffins tops! They retained their cookie-scoop dome-like shape while they baked and were rather dense and cake-like inside. The oatmeal gave the cookies a slight nut-like texture. Even though these cookies only had one mashed banana, it gave them a distinctive banana flavor but not much that you couldn't taste the pumpkin. I almost frosted the tops of these little guys because they looked so plain but I'm really glad I didn't. These weren't overly sweet and very breakfasty.
Normally I don't eat a lot of what I bake, maybe a bite or two but I hate seven of these cookies yesterday. Seven. Maybe I liked these a little too much!
Banana Pumpkin Muffin Top Cookies
Yield: 48 cookies
Adapted from Allrecipes.com
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup shortening
1/2 cup unsalted butter, at room temperature
3/4 cup white sugar
1 egg, at room temperature
1 small banana, mashed
1 cup pumpkin
2 cups old fashioned oats (not quick cooking)
Preheat oven to 400F.
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the butter, shortening and sugar; beat until light and fluffy, about 3 minutes. Add egg, banana, pumpkin, and oatmeal. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet (use Silpat mat or parchment paper).
Bake cookies for 9 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container
Yield: 48 cookies
Adapted from Allrecipes.com
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup shortening
1/2 cup unsalted butter, at room temperature
3/4 cup white sugar
1 egg, at room temperature
1 small banana, mashed
1 cup pumpkin
2 cups old fashioned oats (not quick cooking)
Preheat oven to 400F.
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the butter, shortening and sugar; beat until light and fluffy, about 3 minutes. Add egg, banana, pumpkin, and oatmeal. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet (use Silpat mat or parchment paper).
Bake cookies for 9 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container
Mmmmm these look right up my alley (for eating, not baking, duh). I love really cakey cookies. Any idea what made them that way?
ReplyDeleteyuuuuummmmmmyyyy!! i love the idea of pumpkin and muffin together! mmmmm!
ReplyDeleteAmanda - I think its a combination of the shortening which tends to keep things a bit solid, the banana which was kind of glue like, and the oatmeal, which fairly sticky too.
ReplyDeleteHeather - yeah me too...a little too much (hehehe)
Hmmm....7! That's a sign of a good cookie! ;) They look great!
ReplyDeleteLOL! Seven, huh?! They must have been good. I wish I could say I don't eat much of what I make but that would be a fat lie with emphasis on the fat which is what I'm getting!
ReplyDeleteI'm with Chris on the raisins! NO,No,no raisins.
~ingrid