Whole Wheat Oatmeal Banana Cookies

       Sometimes I want a cookie that makes me feel good about myself. One that's maybe not so sweet, not quite so buttery. Perhaps one that has just a touch of healthy to it? Sometimes. A few weeks back I was bustling around the house, packing and straightening up before heading to the airport, Florida-bound. I cleared the fridge and found myself with one egg and one too-ripe-to-eat-alone banana needing to be consumed. I brainstormed for a moment and landed on this recipe, deciding I would try to mix up a healthier version. This would involve cutting down a bit on the butter, egg, and sugar, and subbing a banana in their stead. I proceeded to bake these up in a flurry, tossed them in a tupperware, and headed out the door. Shortly after, I dove in for a taste and, oh, was so pleasantly surprised at the result. They turned out so yummy. Delighted, I shared them with a few friends on the way to BNA, and gladly toted them along in my carry-on, sneaking a couple every-so-often on the plane. My sisters, likewise, adored them. And my grandparents said they were the best they'd had (can always count on them for a lofty complement). Oaty, nutty, hearty, moist, satisfying without seeming overly indulgent. Everyone needs a cookie like this. I'm in love.

Whole Wheat Oatmeal Banana Cookies

yields about 2 dozen cookies

ingredients:

1/4 lb. butter (1 stick), room temperature

1 cup firmly packed brown sugar

1 egg, room temperature

2 teaspoons vanilla extract

2 tablespoons milk

1-1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 very ripe banana, mashed

3 cups old fashioned oats

1 cup chocolate chips

1/2 cup pecans or walnuts, chopped and toasted

directions:

1. Preheat oven to 350 F.

2. In large bowl, beat butter and sugar until creamy.

3. Beat in egg, vanilla, and milk until incorporated.

4. In smaller bowl, stir together flour, baking soda, salt. Add to butter mixture and mix until combined. 

5. Stir in mashed banana, oats, chocolate chips, and nuts. 

6. Drop by very heaping tablespoons onto parchment-lined sheet and press cookies down a bit with your hand.

7. Bake for 10 minutes or until just a touch golden brown. Let cool for 5 minutes before removing from sheet.