These fast & easy cookies are a great homemade option any time you crave a sweet treat.
You can use either old-fashioned rolled oats or instant oats – but the rolled oats will give you a chewier cookie.
AND I’ve got some good news for you about the kind of oatmeal you buy!
You’ve probably seen three different types of oatmeal on the grocery shelves: instant (or quick), rolled (or “old-fashioned”), or steel cut.
You might think that long-cooking steel-cut oats are healthier for you, but…
Guess what? ALL three kinds provide practically the same amount of nutrition! And they all are 100% whole grain.
So buy the kind you like (and that fits your morning breakfast-prep schedule).
The one caveat: I’m talking about plain oats here, not flavored.
Not only is oatmeal inexpensive and easy to prepare, but it’s also high in fiber and antioxidants, and it’s one of the best grain sources of protein.
It contains nutrients linked with lower blood pressure, lower risk of heart disease, lower LDL (“bad”) cholesterol levels, better blood sugar control, and a reduced chance of developing colorectal cancer.
(Makes 12 cookies)
In a medium mixing bowl, mash the bananas and stir in the oats until well combined.
Add the rest of the ingredients and stir until mixed. The cookie dough will be sticky – but if it seems too loose, add some more oats until it reaches a cookie dough consistency.
Drop the dough by tablespoon onto your prepared pan and place in the oven. Bake for 12-14 minutes. Remove from the oven and let cool.