This cookie came about after I returned to London from a recent trip to Toronto. I had serious cravings for North American style food and treats, and there was one thing in particular preying on my mind – oatmeal cookies.
I’m not a huge cookie person. I love biscuits, but cookies – meh. Oatmeal cookies, on the other hand, are just something I cannot resist nor control myself around.
So I made these. I added chocolate chips and banana because that’s what normal people do. Chocolate + banana = best combination of ingredients man has ever known. Come on, you knew that!
- 170g unsalted butter, room temperature
- 175g dark muscovado sugar
- 110g all-purpose flour
- 260g rolled oats (I used Quaker)
- 1 large egg
- ½ teaspoon vanilla essence
- ½ teaspoon baking powder
- Pinch of salt
- 100g chocolate chips
- 1 small banana, cut into small chunks
Preheat oven to 180°c. Line a baking tray with parchment paper.
In a large bowl beat the butter and sugar for 1 minute until creamy. Beat in the egg until incorporated and set aside.
In a separate bowl, sift together the flour, baking powder and salt, then fold it into the butter mixture. Once combined add the oats and chocolate chips and bring the mixture together with a wooden spoon.
Wet your hands and take a small amount of the mixture and roll out a ball around 2 inches in diameter. Place on your prepared baking sheet. Continue to do this with the rest of the mixture, making sure to leave a reasonable amount of space between each ball.
Using your fingers, gently flatten out eat ball before pressing in a piece of banana into the centre. Sprinkle with some muscovado sugar before baking on the middle shelf of your oven for around 15 minutes or until golden.
Remove from the oven and leave to cool entirely on a wire rack.
Makes around 15 large cookies.
Store in a cool dry place in an airtight container. Scrum them up within 5 days.