Its Sunday morning and you’ve woken up late to the brunch you agreed to last week without realising you might actually have to attend. Until about 5 minutes ago, you hadn’t realised it’s a “bring and brunch” and you have nothing but some sad bananas, oats gathering dust at the back of the cupboard and eggs which are 2 of 3 contents in your fridge. I got you sis. You can make it work.
These cookies will take you less than 10 mins to prepare and you can get your life together while they bake. They also taste so dang good you will struggle not to eat them on your way to brunch. Be sure to dust off the cookie crumbs.
All you will need:
- 2 large ripe bananas.
- 2 cups of oats.
- 1 (or 5 .. ) cups of chocolate chips.
- 2 eggs.
- 2 tsp cinnamon (optional).
- 1 tsp vanilla extract (optional).
Easiest steps you will ever read..
- Preheat over 180 degrees.
- Mash up banana.
- Mix in with oats, chips and eggs.
Take a generous Tbsp of mixture, roll it into a ball and pop on the baking tray. After all cookies are on the tray, flatten them down with a fork to achieve the thickness you want in your cookie. These cookies don’t tend to change shape so you can decide their size when you are preparing them on the tray. Bake for approx. 30 minutes, check on them after 20 – the longer you bake them the harder they will be (duh) – so it completely depends on the gooooeyness you want to achieve. I bake mine for about 35 so that they are hard and chewy on the outside and soft on the inside. I also devour them straight out of the oven because they are so warm and melt in your mouth.
If you have a little left over mixture (I tend to eat it, not recommended if you’re weird about raw eggs, each to their own), you can get a lil’ hunk of chocolate and stick it in the middle of some of the cookies then pay the extra mixture on top. This was actually Deans’ idea so I won’t take credit but it was a bloody great. Chocolate cookie sensation. Enjoy fellow cookie lovers!