I love carbs, especially when they come in the form of really good bread. You know, a fresh baked baguette with thinly sliced radishes, a smattering of butter, and a sprinkle of sea salt. Combine that with a glass of Sancerre and you have a little bite of Katie dessert heaven.
Obviously, I’m not really a sweets person. Cookies, candy, and cakes have never been my thing. This sweets-aversion hasn’t exactly won me many friends, especially as a kid when I would ask for carrots in lieu of cake and ice cream at birthday parties. Doesn’t that scream “Miss Popular”?!
To overcome my “twigs and berries” stereotype, I started baking feverishly mastering all manner of cakes, candies, bars, cookies, and frozen treats. Unfortunately, this did nothing for my enjoyment of the traditional sugar-laden dessert. Luckily, my waist-line didn’t suffer but the hubby was ready to send me to baking rehab – or just kick me out of the house for awhile while his waistline recovered
Desperate for a dessert that wouldn’t feel like a compromise for the sugar lovers or me, I decided on one last ditch effort: banana oatmeal chocolate chip cookies (when the hubby was away on a business trip, of course). I had seen a bunch of these on various websites around and thought “what the heck! I love bananas and oatmeal!”
A few burned batches and tweaks later, I had achieved dessert nirvana. For over five years now, I have been whipping up these easy and delicious cookies for nearly every party I attend – as host or guest. Always a hit, I end up leaving with new friends – made while bonding over a delicious dessert.
Note: I like my cookies soft and gooey so you’ll notice that they have some almost raw cookie dough spots on the surface. You can cook them longer if you want for a crispier textutre, but my slightly biased opinion says to give it a whirl this way first. Enjoy!