Booodccc’s: yet another option for that overripe banana

Booodccc’s (pronounced “booodseees”) stands for banana oatmeal olive oil dark chocolate chip cookies! And it’s epically simple and delicious!

Banana oatmeal olive oil dark chocolate chip cookies = BOOODCCCs or “Booodseees”!

My cousin Amy shared this recipe with me for my bridal shower cookbook, and I have to admit that this is my new absolute favorite chocolate chip cookie! If you’ve tried my NYT salted chocolate chip cookie recipe, you should be impressed, no? And there are a few simple reasons this recipe is a winner. (1) It’s fast and easy! I started this at midnight and was done by 12:30. (2) No creaming of sugar = a happy (lazy) heather! (3) It’s “healthy.” Well, it’s not “healthy”…it’s healthier. You have some unprocessed sugars from the banana, whole wheat flour, olive oil instead of butter, and whole grains from the oats!

Directions: Preheat the oven to 350°F. Line cookie sheets with parchment paper or reusable liner, like Silpat. As with all cookie recipes, start by combining your dry ingredients in a small bowl and give them a quick mix. This would be your whole wheat pastry flour, oats (or oat flour), baking soda, and salt. Set aside.

In a large bowl mush your banana. The “degree of mush” will affect your cookie. A smooth mushed banana will distribute the banana flavor evenly through the cookies, making it inherently more of a mild banana flavor because it is spread out. If you give the banana a “coarse mush,” the larger chunks of banana will give you a strong banana flavor sporadically in the cookie. I’ve tried both ways, and they are both good!

Kind of gross looking, huh? Don’t worry. It will be delicious!

Add the olive oil, egg, brown sugar, and vanilla extract to the banana mush. Combine. Add the dry ingredients and mix until just incorporated. Mix in chocolate chips. Mix in walnuts, if using. Drop dough onto prepared cookie sheets. For smaller cookies use ~2 teaspoons. For large cookies, a rounded tablespoon. Bake 10 minutes, or until the edges are golden brown. Cool the cookies on the cookie sheet for ~5 minutes, and then transfer to a wire rack to finish cooling.

Last step: consume!


The best part about this cookie is that it’s so easy! If you have a banana laying around, you can whip these up in a gif with nothing but 2 bowls and a spoon! Now that’s what I call an amazing cookie!

Since there are oats in this cookie, does that mean I can eat them for breakfast? Yes. Yes it does.



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