The last few weeks have been tough at our house. Things have been a little out of whack, and then yesterday Jacky had to have his snaggle tooth pulled. In short, we need cookies.
Since I haven't posted a recipe in a long time, I thought if I was gonna do it, why not make it a crazy, out of control, every-ingrediant-ever type recipe?
Here is how I came up with this one. I had some rapidly browning bananas laying around that needed to be used up. I also had dark and white chocolate from easter in my pantry, as well as pecans, pumpkin seeds and the usual baking paraphenalia. I always like to use what I already have laying around the house when baking. However, after tasting the results, I must recommend that you go out and buy whatever part of this recipe you might not have- these cookies are worth a trip to the store to pick up white chocolate!
I also want to mention that I tried baking with brown rice syrup for the first time ever in this recipe. Rice syrup is an alternative to sugar that is less sweet and makes you feel a little less bonkers after eating it. I only swapped it with the white sugar- I still used brown sugar too- and the cookies were wonderfully balanced. I think the oat flour helps knock down the sweetness a bit too. The dough is chewy but tastes like banana bread, and then you bite into a big, bitter chocolate chunk and a toasted pecan... wow. The white chocolate chunks are the real sweet spots. Anyway, I think its worth trying the syrup or cutting back the white sugar just to make the contrast within the cookie extra special.
I found a recipe from Auntie Martha (it feels like we are related, anyway) for banana chocolate chip cookies, and then changed it all around. Here's what I came up with:
Banana, Oat, White and Dark Chocolate, Pumpkin Seed, Pecan Cookies
Mix butter and sugars together in standing mixer until fluffy. At a lower speed, add vanilla and the egg. In a separate bowl, combine AP flour, oat flour, baking soda and salt. Gently combine flour mix with butter mix. Then, also gently add oats, nuts and seeds. I wanted giant, extravagant cookies, so I made my dough balls about the size of clementines. I kept the dough high and tight so that the cookies wouldn't spread out too flat in the baking process. Bake for 12 minutes, turning the pan in the oven half way through in order to evenly bake the cookies. Sprinkle with coarse, flakey salt when they are hot out of the oven.
I just ate two. God help me.