Do you ever eat cookies for breakfast? I do. Do you want to feel better about eating cookies for breakfast? Put some fruit in them.
Yes, they are still cookies with butter and sugar and all that good stuff but there are some notable nutritional improvements here. They’ve got oatmeal, raisins, bananas and apples!
We have around 1800 apple trees covering 15 acres of the farm. Harvest of the earliest variety begins in July and continues through October totaling around 30 different varieties of apples. Because we use controlled atmosphere storage, we are able to keep a steady supply of our own apples well into the spring each year. Controlled atmosphere (CA) storage is a non-chemical process and involves careful control of temperature, oxygen, carbon dioxide and humidity. Apples take in oxygen and give off carbon dioxide as starches in the flesh change to sugar. In CA storage, oxygen levels are reduced, thus slowing the ripening process.
For these cookies I used a Cortland apple. While it’s not my favorite variety to bake with, it is a very versatile apple and we typically have our own Cortlands available at this time of year. It is slightly tart and holds its shape well when baked. You’ll need to finely dice the apples so you end up with a balanced cookie.
The bananas were a last minute addition for these cookies. I was testing this recipe for the second time and the brown bananas in the corner caught my eye. So I mashed them a bit and threw them in. And it worked (with a few other adjustments to the flour and baking soda). I do not eat bananas on their own but love them in cookies, cakes and breads. You also want to allow these cookies to cool completely before putting them into an airtight container. The banana makes them super moist and if you put them away before they cool they will get sticky.
Depending on the size of the bananas you use, you might need to add a little extra flour. The desired consistency is a moist batter that can stand up on its own. As in, you can push it into a peak and it doesn’t fall back down. If it is a bit loose, add 1 tablespoon of flour at a time until it tightens up.
We’ll call this a breakfast cookie, ok?
Oatmeal Raisin Cookies with Banana and Apple
- Serves 5 dozen
- Prep Time 15 minutes
- Cook Time 10 minutes
¾ cup butter, softened
¾ cup firmly packed brown sugar
½ cup sugar
2 large eggs
2 ripe bananas, medium sized, lightly mashed
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 ½ teaspoons cinnamon
½ teaspoon salt
3 ½ cups quick oats
1 apple, peeled and diced
1 cup raisins
DirectionsPreheat oven to 350 degrees F and line a baking sheet with parchment paper.
Combine butter and sugars in large bowl. Beat at medium speed until blended. Add eggs, bananas and vanilla and mix until creamy. In separate bowl, shift together flour, baking soda, cinnamon and salt. Add the dry mixture into wet mixture on low speed. Stir in oats, apples and raisins. Drop rounded teaspoons of dough about 1-inch apart. Bake 9-11 minutes or until lightly browned. Allow to cool completely before packing for storage.