Friday, October 29, 2010

Banana Pumpkin Oatmeal Cookies

This is a slightly healthier version of a previous pumpkin/banana cookie recipe. Oatmeal adds good fiber, and while the nuts add some fat, they also add protein to these cookies.

When you're making cookies, a small disher (like a mini ice cream scoop) is perfect for portioning and shaping cookies with a lot less fuss. A larger disher is great for portioning batter for muffins and cupcakes.

Parchment paper is a baker’s best friend. Cookies won’t stick, you won’t ever need to grease your cookie sheets, and cleanup is a lot easier.

Freshly ground nutmeg is much stronger than pre-ground nutmeg that you buy at the grocery store, and the whole nutmegs stay fresh practically forever. You can buy a nutmeg grater or just use a fine Microplane grater to grate the nutmeg. If you use pre-ground nutmeg, you can use up to 1/4 teaspoon. If you're using fresh ground, then just a few swipes on the Microplane grater is plenty.

Banana Pumpkin Oatmeal Cookies

1/2 cup (1 stick)  butter
1 1/2 cups sugar
1 egg
1 overripe mashed banana
canned pumpkin added to banana to make 1 cup
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 cup quick-cooking oats
1 cups chopped walnuts

Cream butter and sugar until fluffy. Beat in egg, banana, pumpkin, and vanilla.

In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, and oats. Stir to combine. Add dry ingredients to the wet, and mix well. Add the walnuts and stir to distribute.

While you can bake these cookies the same day, it’s better after being refrigerated overnight, which hydrates the oats.

Preheat the oven to 325 degrees. Use a small disher or two teaspoons to drop the dough onto cookie greased or parchment-lines cookie sheets.


Leave plenty of room between them for them to spread.


Bake at 325 degrees for 20-25 minutes until the cookies are lightly browned. Move cookies to a rack to cool.

This recipe also appeared in the Cayenne Kitchen email newsletter.

5 comments:

cedarglen said...

A good formula, to be sure. I don't much care for pumplin... Long story.
Mention of scoops and 'disher's is great. I have/use four of various sizes and they are a big help. Three were a gift and I added a smaller one for min-meatballs years ago. The scoops or 'dishers' keep things uniform and improve the presentation. A great suggestion and thanks.
C.

TKW said...

I'm always looking for a healthier way to make a cookie! These sounds delightful!

Rose Forever said...

Banana and pumpkin what a healthy combination. I should really try this one. Thanks for sharing this nutritious recipe.

Anonymous said...

How many cookies does this recipe make? 1 or 2 dozen??

Donna Currie said...

It depends on how large you make them, but I got 3-4 dozen.

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