Banana Cookies on Sunday

This time every year, when summer and freedom are just out of grasp and I can count the school days left on two hands, the weeks seem to stretch into eternities of stressful projects and late nights finishing homework. By the time I walk in the back door on Friday afternoon, and let my backpack fall to the floor, I'm ready to pass out on the couch with a chilled glass of juice and a good book. Friday afternoon always fades effortlessly into Sunday morning and assignments and their looming deadlines that were left behind, neglected, have to be faced head on and painstakingly started. It's the first step that's always the worst, especially when there are chocolate chips in the house.

To get through those final hours of homework, when I'd really rather be doing anything else, it always helps to have a little motivation and plenty of breaks in between. I set down my homework, preheat the oven, find that bag of chocolate chips, and dance through the kitchen with the carefree mind of someone who hasn't seen homework in years.

Making a batch of cookies is so perfectly rhythmic and peaceful, that the nagging homework can disappear for just a moment or two. Mashing up a ripe banana, gently cracking open an egg over a glass, beating chocolate chips into dough, allow all of my pent up stress to simply melt away. And of course, cookies and comics combine to make a fine Sunday morning too.

The cookies' perfect ratio of banana, to oats, to chocolate chips, makes a hearty, not-too-sweet cookie that is perfect dessert or an afternoon snack. What I like most about these cookies, is the contrast of the delicate sweetness of banana to the rustic chewiness of the oats. Its similar to the juxtaposition of a nice china plate sitting atop the Sunday comics. A nice contrast, indeed.

Banana Oatmeal Chocolate Chip Cookies

adapted from Cookie and Kate

makes 20 cookies

1 cup whole wheat flour

1 teaspoon baking powder

1/2  teaspoon baking soda

1/2  teaspoon salt

1/2  teaspoon ground cinnamon

2 tablespoons unsalted butter, room temperature

1/2  cup sugar

1/2  cup packed brown sugar

1 large egg, room temperature

1/4 heaping cup mashed banana, or one medium mashed banana

1/2 teaspoon vanilla extract

2 cups rolled oats

3/4 cup dark chocolate chips

Preheat oven to 350°F. Line two baking sheets with parchment paper or grease lightly with butter. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In the bowl of a stand mixer, or in a large bowl with an electric mixer, cream together butter and sugars. Beat in the egg, followed by the mashed banana and vanilla extract. Stir in the dry ingredients. Add the rolled oats and chocolate chips, mixing well after each addition. Drop scoops of dough – about 2 tablespoons each – onto the baking sheets, pressing down slightly. Bake for 10-12 minutes, until the edges are golden brown. Be careful not to over bake; the cookies should still be soft when taken out the oven. Allow the cookies to cool for several minutes on their baking sheets, then transfer to a wire cooling rack.