Banana Oatmeal Chocolate Chip Cookies

Yet another cookie recipe? I had to! (And once you try them, you'll know why too!)

This recipe comes from a cookbook, called Thinkfood, that is chock-full of brain-boosting concoctions. I'm not sure if it's legal for me to reproduce this, but it is available online, and honestly, it's too good not to share! The book notes that this recipe is good for the brain because it includes a combination of "brain foods": chocolate, banana, flax, and walnuts.

Side note: For soft, sweet cookies, make sure the bananas are really ripe. The ripeness adds a natural sweetness and gives them a smooth, chewy texture.

The Edibles:

• 1/2 c. whole wheat flour
• 1 c. rolled oats (not instant)
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. cinnamon
• 1 T. ground flaxseed meal
• 1/4 c. agave nectar
• 1/4 c. soy milk (can substitute regular milk)
• 1/2 tsp. vanilla extract
• 1 T. canola oil
• 1 ripe banana
• 1/2 c. dark chocolate chips
• 1/4 c. walnuts, chopped

The Making:

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
3. Use a tablespoon to portion cookies on a greased baking sheet, approximately 1-2 inches apart.
4. Bake cookies for 12-15 minutes.
5. Remove cookies from baking sheet once they are just beginning to turn golden (and look a little underdone). Allow to cool on wire rack.

Makes approximately 25 cookies.

Friendship Cookies

I decided to call these "Friendship Cookies" for two reasons. First off, my initial purpose in making these little gems was/is to honor the awesomeness of a coworker who is moving on to bigger and better things. In response to my questioning him as to what type of baked good he wanted for our celebration of his new endeavor he replied, "Something full fat, full everything. The works." It was then that I knew that an oatmeal chocolate chip cookie bake-a-thon was in my future.

These cookies are also near-and-dear to the heart of another friend of mine. Jay loves, and I mean loves these cookies. But I should specify: he loves these cookies in this form (not the beefed-up Luke's Cookies style that are amped with protein powder, wheat germ, and other goodies). And sadly, I do have to agree. Not only are these super simple to make (thanks to Paula Dean), but they are awesomely delicious. I couldn't help myself and make them a little (just a teensey-bit) healthier with the addition of flax seed and butter combo, but I swear, you can't tell one bit. These are some hefty cookies that really deliver... and help make sure your friends stick around.

The Stuff:

• large baking sheet
• non-stick cooking spray or parchment paper
• medium mixing bowl

The Edibles:

• chocolate chip cookie mix (I used Paula Deen's)
• 1 T. milled flax seed
• 3 T. water
• 1/2 c. oatmeal
• 3 T. light butter (I used Land o' Lakes Light butter made with Canola oil)
• 2 T. real butter (just like Paula Deen!)

The Making:

1. Preheat oven to 375. Prepare a baking sheet by either spraying with non-stick cooking spray or lining it with a piece of parchment paper.
2. Mix all of the edibles together until well combined. The mixture will be thick, but I was able to mix them rather easily with just a fork.
3. Spoon by tablespoon onto prepared baking sheet. Bake for 8-11 minutes, or until slightly golden on top.

Luke's Cookies

My brother (fondly referred to as "bro-bro") likes my baking. I might go so far as to say that he loves my baking. Cookies, muffins, he devours them all. And as an athletic 6'4ish" the boy can eat. And too often, I, like my mom, fall prey to the boy's pleads for us to cook for him. He's just too endearing. Even though I sometimes get irritated with his assuming nature, as in he presumes both my mom and I are going to whip him up a grilled cheese sandwich because we have absolutely nothing better to do, Luke always expresses sincere appreciation for our efforts, making the task all the more worthwhile.

Luke's love for oatmeal chocolate chip cookies, yet health-conscious appetite (an athlete has to be properly fueled) were the inspiration for my experimentation with a family classic. I wanted to power up these cookies and pack them with health-promoting ingredients so that my bro-bro could enjoy these without worrying that they would weigh him down on his next run. Adding oat bran and flax add fiber and healthy omega-3 fatty acids, and the extra protein from the wheat germ and powder really amp up the staying power (satiation), which is something you may not find too often in a cookie. The addition of pudding to these cookies really keeps them moist without a greasy residue. The convenience of a ready-made oatmeal cookie mix lessens the burden on the baker. Outside they may be crisp, but the inside will be soft. Be sure to store in the fridge in an airtight container, because the extra moisture will make them super prone to molding if left on the counter. An insider tip for baking oatmeal chocolate chip cookies: pull them out of the oven early, when they don't appear fully done. They will continue to cook once removed, but an early departure from the oven will yield a softer cookie.

Oh, and I don't have an electric mixer. So it is totally acceptable (and feasible) to mix the cookie dough with a simple fork. But only if you lick it when you're done.

The Stuff:

• 2 sizable mixing bowls
• 1 baking pan
• parchment paper

The Edibles:

• oatmeal cookie mix (I used a Betty Crocker mix, but I think I will make my own next time)
• 1/4 tsp. baking soda
• 2 rounded T. protein powder (I use MLO Vegetable Protein)
• 1 & 2/3 T. wheat germ
• 1/4 c. oat bran
• 2 T. flax seed
• hearty sprinkle of cinnamon
• 1/4 c. water
• 2 pudding cups (I used reduced-sugar vanilla pudding cups)
• 2 egg whites
• 1/4 c. walnuts
• 1/4 c. chocolate chips

The Making:

1. Preheat oven to 350°.
2. In a rather large mixing bowl stir together the dry ingredients (cookie mix through flax seed until well-combined.
3. In another large mixing bowl, whisk together wet ingredients (water through egg whites). Bit by bit (mayhaps 1/4 cup by 1/4 cup) pour dry ingredients into the bowl with the wet ingredients. Stir until well-combined. The dough may be thick.
4. Add the walnuts and chocolate chips, and give 'er a quick stir until fully incorporated.
5. Drop by spoonful onto a baking pan lined with parchment paper. Bake for 10 minutes or so, until the cookies appear "undone".