Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, July 1, 2011

Frosted Oatmeal Banana Date Cookies with Walnuts

Hi !      I told you I have a lot of banana recipes...  Here is one for cookies.


The recipe I use for this cookie is based on the recipe printed on the inside lid of Quaker’s Old-Fashioned Oats (oatmeal).   To the original recipe I add bananas, diced dates, and chopped walnuts.   I also top them with a butter & cream cheese frosting.    Try it and let me know how it works for you…

Ingredients:

½ cup (1 stick unsalted butter) softened
¾ cup firmly packed dark brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 medium to large very ripe bananas
½ cup diced dates
¾ cup chopped walnuts
1 ½ cups All-Purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups Quaker or any brand Oatmeal (uncooked). Best results are with quick cooking oats.  The Old-Fashioned (long cooking) oats give a chewier cookie.


First, dice up your dates and chop your walnuts and set aside.


Pre-heat oven to 350 degrees F.   Next, line baking sheets with parchment paper, or lightly grease.

You will need two bowls.   One for the wet, and one for the dry.   I mix my wet ingredients in a food processor, so that will be my wet bowl.

To your large dry bowl, add the flour, baking soda, cinnamon and salt.   Dry whisk to combine well.   Next, add the oatmeal and dry whisk again to distribute oats and leavening.   Set aside.



To a food processor, add the peeled and broken bananas.  Then add the softened butter, sugars, eggs, and vanilla.   Mix on high for 1 – 2 minutes or until well blended and smooth.

Pour the wet ingredients over the dry.   Then top with the walnuts and dates.  Using an electric hand mixer with beater hooks mix on low just until all is well incorporated.   (The beater hooks allow a blend without further cutting the dates and walnuts)  

Next, using a large spoon, scrape the sides and lift from the bottom to insure batter is well mixed – but not over mixed.


 Using a medium size cookie scoop, drop dough onto baking sheets.   You should be able to get about 12 per sheet depending on your baking sheet size.   Your yield should be about 30 cookies.


Bake for 10 – 15 minutes or until just a light golden brown.   The cookies will not spread much, but rather cook up a little puffy.   Frost with a buttery cream cheese frosting when cool.   Recipe to follow.


Butter & Cream Cheese Frosting

1 stick salted butter or add (scant) 1/8 teaspoon salt if using unsalted butter.  
1 eight ounce brick of cream cheese
3 cups powdered sugar

Cream together the butter and cream cheese with an electric hand mixer. 


Next add the powdered sugar in one cup increments.   By adding the powdered sugar in this matter you can blend and cream each cup one after the other and will not have powdered sugar dust going everywhere as you mix.   This also yields a creamer frosting.    If you need to thin the frosting out a bit, add a tablespoon of milk.


Frost cooled cookies generously.   If you want to, top with additional chopped walnuts.


Enjoy !!

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