Tuesday, July 30, 2013

....is Banana Oat Nutella Cookies

The first Furlough Bakery treat. 
Until the end of September I am on Furlough every Friday, because of federal budget cuts all DOD employees have to take one non-paid day off a week for 11 weeks. It sounds like a great summer plan until that first paycheck comes in 20% shy of normal. It's unfortunate really but I've found a good way to fill the time....baking, lots of baking. (I've been talking about a Furlough Bake Sale too, maybe make back a little of my missing income.)

But onto the recipe, I have a lovely partner in crime, MMcK has become my new baking buddy and brought this recipe (and a few aging Banana's) over to make cookies on our first Furlough Friday. They're a bread-like cookie and super moist, but the Nutella is the best part, a chocolatey swirl of goodness. And we had a little extra batter, maybe only enough for 2-3 cookies, so I put it in a ramekin and into the oven with the last batch of cookies. It came out like a Pizzookie & Banana Bread Hybrid.

Makes about 2 dozen cookies

1 1/2 cups flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. sea salt
3/4 cup butter
2 large mashed ripe bananas
1 egg
1 3/4 cup oats
1/4 cup Nutella

Preheat oven to 400 degrees F.

Sift flour, sugar, baking soda and salt together in a large bowl. Cut in butter. Beat in mashed ripe bananas and egg. Mix in oats.

Take a knife and "slice" Nutella into batter with a knife. Do not mix it in completely if you want a “swirled” effect. Spoon "drops" onto a greased cookie sheet. Bake at 400 degrees F for about 8-10 minutes.

Daisy Chain : maede.for.you Chef in Training

Happy Baking!

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