The other day I was mashing the over ripe banana to try these 3 ingredient cookies. My daughter who just stepped into the kitchen proceeded towards the sink and started to wash her hands. I had no clue what got into her and asked her the same. There was a sense of betrayal in her tone when she asked whether I was not going to let her to mash the banana and mix the ingredients needed for the baking. Then I got the point. It is kinda ritual in our home that whenever I bake something she gets to assist me. This time I started on my own without even bothering to call her. She had accidentally ended up in the kitchen and noticing me doing the prep work, she thought of helping me. I had to tell her that there were hardly any ingredients to combine and she began to wonder how is that REALLY possible if I am baking something. I wondered the same when I saw these cookies on MSN recently.
They cookies are made with just three healthy ingredients and without all the regular junk fare - the flour, eggs, sugar or butter. These cookies must be the healthiest version I have ever baked. With some milk on the side, they make a complete and guilt-free breakfast, if you prefer a light meal in the morning. I made these cookies in two versions - one with raisins and the other with chocolate chips upon my daughter's suggestion. I think the raisin version more suits the adult palate as they were very subtly sweet but anyway my daughter liked them too. Where as the semi sweet chocolate chips version were sweet enough to please kids. I made the raisin version a bit chunkier than the chocolate chip ones. I did not follow the baking time mentioned in the original recipe and baked longer to get almost crispy cookies. The thicker cookies were soft and chewy whereas the thinner ones were crispy from outside and soft and chewy inside. And needless to say we preferred the thinner, crispy ones though we finished them in one sitting.
Ingredients: (yield 12 cookies)
1 cup oats
1/2 cup tightly packed, mashed banana
1/4 cup raisins / chocolate chips
* Preheat the oven to 350 deg F. Line a baking sheet with aluminum foil / parchment paper or grease it. (I lined the baking sheet with aluminum foil and greased it.)
* Combine all the ingredients just until combined.
* Divide the mixture into 12 portions and roughly pat them into discs of medium thickness. (Don't make them either too thin or too thick. Thick discs will result in softer cookies.) Place them on the prepared baking sheet.
* I think the original recipe recommended to bake for about 10 minutes or until the bottoms start to brown. I baked them for about 20 minutes, turned off the oven and left the cookies in the oven for another 15 minutes. The resulting cookies were crispy from outside and soft & chewy from inside.
* They are better eaten on the same day they are made.
This is my post under 'Recipes with 3 Ingredients'. Check the blogging marathon page to see what my fellow marathoners are cooking for BM#53.