Mr. Peaches was out of town all weekend, leaving me to concoct a boatload of disastrous recipes as well as a huge mess in my kitchen.
Would you like to come over and help me clean it up?
OK, well the recipes weren’t all totally disastrous.
These banana oatmeal chocolate chip cookies were perfect actually.
Mr. Peaches snarfed them, which was probably heightened by the fact that he was ravenous after his long flight, but he assures me they are indeedΒ delish.
Give them a try if you’re in a chocolate chip cookie rut.
In the meantime, I’m gonna get right to writing down everything that happened in the kitchen this weekend.
Then maybe, someday, I’ll have an army of foolproof recipes under my belt (aka, this isΒ myΒ ultimate personal-life goal in life).
And then perhaps we won’t have quite as many dishes to do!
peaches and cake
- ΒΎ cup shortening (Crisco)
- 1 cup sugar
- Β½ teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 large or 3 small bananas)
- 1 egg
- 1 Β½ cups all-purpose flour
- Β½ tsp. soda
- 1 tsp. salt
- 1 tsp. cinnamon
- ΒΌ tsp. nutmeg
- 1 ΒΎ cup rolled oats
- 1 ΒΌ cups milk chocolate chips (Ghirardelli is best.)
Preheat oven to 400ΛF.
Combine flour, baking soda, salt, cinnamon and nutmeg in a bowl.
In a mixing bowl, beat together shortening, sugar, and vanilla extract. Add in the banana and egg.
Gradually stir in the flour mixture. Stir in the oats and chocolate chips.
Drop rounded tablespoonfuls of dough about 1 Β½ inches apart onto parchment-lined baking sheets. (This will be a wetter dough.)
Bake 11-12 minutes, rotating and swapping the cookie sheets on each rack for even cooking.
Cool on wire racks.