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Cooking, Recipe and Food Blog

Oatmeal, Banana and Dried Fruit Cookie

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Oatmeal cookies are always pleasant treats. Chocolate chips, nuts and dried fruits are the most common ingredients added to it. I personally like my cookies soft and chewy. My taste buds tend to drift away when they are hard no matter how delicious they are. Here is a fruity oatmeal cookie recipe that I hope you enjoy. Feel free to add some nuts if desired.

 

Ingredients:

1 1/2 cups rolled oats

1 cup wholemeal plain flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

3/4 cup mixed dried fruit

1/2 cup, firmly packed brown sugar

1/4 cup vegetable oil

1/4 cup skimmed milk

1 egg, lightly whisked

1 ripe banana, well mashed

 

Preheat the oven at 200C and line 2 baking trays with non-stick baking paper.

Sift the flour, baking powder, cinnamon and ginger into a large mixing bowl. Add the oats, dried fruit and sugar. Mix well.

Gradually add the oil, skimmed milk and egg into the bowl while whisking the mixture with a fork. Add the mashed bananas and mix until the ingredients are well combined. Cover the bowl and refrigerate it for 30 minutes or until the cookie dough is not runny.

Spoon some dough and form small balls. Place them on the baking tray, making sure that they are 3cm apart. Lightly flatten the dough balls to form small discs.

Bake the cookie dough in the oven for 10-15 minutes or until the cookies are golden brown and cooked. Remove the cookies from the oven and let them cool for 15 minutes before serving. Store in an airtight container or jar if desired.

 

Photo Courtesy Of:  Gudlyf

Healthy Oatmeal Cookies

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Here is an interesting twist to the usual oatmeal cookie recipe. Carrots are added for more flavor and added nutrition. It is perfect to get kids to eat more vegetables or just to add more vitamins to our daily diet. We used dried currants for this recipe, but you may use mixed dried fruit as well.

 

Makes about 15

Ingredients:

60g polyunsaturated margarine

1/4 cup caster sugar

1 egg white

1/3 cup finely grated carrot

1/3 cup currants

1/2 cup wholmeal self-rising flour

1/2 teaspoon cinnamon powder

1 1/2 cups rolled oats

1/4 cup buttermilk

 

Preheat the oven to 180C and then grease two 32 x 28cm baking trays using the polyunsaturated oil or margarine.

Use the remaining margarine and sugar beat them until light and fluffy. Add the egg white and mix well. Fold in the carrots, currants, flour and cinnamon. Stir in 2/3 cup of oatmeal and the buttermilk. Mix until all the ingredients are well combined.

Form a ball with 2 tablespoons of cookie batter. Coat it in rolled oats and repeat this procedure with the remaining cookie mixture. Place the oatmeal coated balls on the baking tray. Make sure that they are an inch apart. With a fork press the tops of the cookie ball. Bake the cookies for 12-15 minutes until golden brown. Let it cool for 10 minutes before transferring them to a wire rack. Allow the cookies to cool completely. You may serve the cookies or store them in an airtight container for up to 5 days.

 

Photo Courtesy Of:  whitneyinchicago