There are three scenarios that come to mind when I think of cookies coming fresh out of the oven. The first is my dad, home early on a Sunday, making pumpkin cookies on a cold day. He’s sort of in his own little world in the kitchen, happy as a clam, baking cookies. It’s one of my favorite parts about being home, my dad and the pumpkin cookies. The next scenario is my grandmother slaving away for weeks to make dozens and dozens of cookies for the Jewish holiday. It’s not just a labor of love, it’s the labor of tradition. Two, three, even four flavors? No way, that’s never enough. Even from far away I can expect my box of holiday cookies in the mail in the early Spring. The last scenario is me, alone, on my couch, this past Tuesday. It was like the need for cookies was being pumped through my veins. Must… eat… cookies… now. Well thank goodness for Pinterest, and running across a version of this recipe, because my greedy little hands and tummy were very pleased when I could whip up this recipe in about 30 minutes. 6 ingredient heaven, here for you, when you don’t have the patience for life-long cookie memories.
Makes: roughly 12 cookies
Prep Time: 15 minutes Baking Time: 20 minutes Total Time: 35 minutes
1 1/2 cups rolled oats
1 cup unsweetened applesauce
2 brown bananas, mashed
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup chocolate chip cookies
- Preheat the oven to 350 degrees.
- Use a mixer or a wire whisk to mash the bananas in a bowl until they are a creamy consistency. Add the applesauce and oats, folding in until everything is combined. Set aside, covered, for 10 minutes.
- Add the remaining ingredients and stir until combined.
- Scoop the dough out into heaping tablespoons onto a sprayed cookie sheet. Lightly flatten with the back of a spoon, as these cookies will not spread in the oven.
- Bake for about 20 minutes, or until they cookies are firm.
- Cool completely before serving…. or eat immediately and pretend the serving size was 9 cookies.