Banana Oatmeal Chocolate Chip Cookies
The textures of chewy oatmeal, crunchy nuts and creamy chocolate chips make for a delightful contrast in these cinnamon spiced cookies. Even the youngest chefs will have fun mashing the banana with a fork and mixing in the oatmeal with their hands. This recipe was used in The Kids Cook Monday pilot with Columbia University Teachers College and the Harlem Health Promotion Center.
- 1 very ripe banana
- 1/3 cup canola oil
- 2/3 cup sugar
- 1 teaspoon vanilla
- 3/4 cup and 2 tablespoons whole wheat flour
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cups rolled oats
- 1/2 cup walnuts*, chopped
- 1/2 cup chocolate chips
Adult: Preheat an oven to 350. Lightly grease two baking sheets.
Kid: Mash the banana with a fork in a mixing bowl.
Together:Add the canola oil, sugar and vanilla and mix well with a fork. Add the flour, baking soda, salt and cinnamon and mix until just moistened.
Kid: Add the oatmeal, walnuts if using and chocolate chops. Mix well with your hands until the oatmeal is moist.
Together: Clean your hands and roll the dough into a ball a little bit smaller than a golf ball. Flatten a bit with your hands and place on the prepared cookie sheet, then continue with the remaining dough. Place the dough discs 2 inches apart on the cookie sheet.
Adult: Bake for 10-12 minutes, or until the cookies are lightly browned. Let cool on the cookie sheets for 2 minutes, then transfer to a cooling rack.