Banana Oatmeal Cookies
March 19, 2018
Welcome back friends! So sorry for my continuous tardiness on posting. The past weekend I was busting my ass bartending for a conference at the Hotel School. While I had tons of fun, my throat hurts, my feet feel like they're about to fall off, and I don't think my tongue is picking up the taste of salt. Hopefully that's not too big of a problem. Fortunately, my life is beginning to return to its normal pace and faking smiles until my cheeks are sore is no longer a concern.
In one of my lectures, I had the pleasure of listening to a guest speaker and Cornell alumnus Andrea Foster give a presentation on her experiences in the hospitality industry post-college. While I have heard several presentations of the same nature, Andrea's was one of the most inspiring I have heard in a long time. Not only was she confident and poised, but also relatable and easy to understand.
A lot of what Andrea mentioned hit pretty close to home. She advised us not to compare ourselves with other people, not only because it can be mentally taxing, but also because everybody simply leads different lives. It was nice to know that perhaps even the most successful of people, at some point in their lives, went through the same experience I am currently going through. Before today, I think I was on the verge of giving up on so many aspects of my life I would have considered important. When I went up to thank Andrea for her lecture, she told me that I had already proved that I had the strength and mental capacity to get through the bad days. What was going to stop me from getting through the bad days in the future?
This recipe is a product of spontaneous midnight hunger pangs, something I'm sure all of us are familiar with. Using whatever I had left in my pantry, I turned this classic breakfast combination into a sweet treat. These cookies have a cake-like texture that contrasts the beautifully crisp exterior. If you're a fan of bananas and oats, this recipe is definitely the way to go.
- 115g of butter, softened
- 1/3 cup of brown sugar
- 2/3 cup of white sugar
- 1 very ripe banana
- 1/4 cup of milk
- 1 tsp vanilla
- 1 cup of All Purpose Flour, sifted
- 1 cup of rolled oats
- 1 tbsp. of ground cinnamon
- 1.5 tsp of baking powder
- Pinch of salt
- Cream the butter, sugars, and banana until light and fluffy
- Mix in the milk until fully incorporated.
- Mix in the sifted dry ingredients and the oats until just incorporated
- Roll dough into balls and place on a parchment lined baking sheet.*
- Bake in a 335F/168C oven for approximately 20 minutes, rotating the sheet pan at 7 minutes.
*To avoid the dough sticking to your hand, spray your hand with some non-stick cooking spray before shaping the cookies.