An oaty peanut butter cookie with honey and banana, drizzled with a peanut butter and honey glaze.
Source: Two Peas and Their Pod, one of my favorite sites for all kinds of fun recipes.
Yield: about 3 dozen cookies
It’s been a while since I made cookies, mostly because I wanted to eat them way more than I wanted to make them, which is never a good sign. But today, I found myself blog surfing, and came across the Two Peas and Their Pod blog. A friend directed me to this site a while ago, and I have really enjoyed searching it’s massive collection of great recipes.
Today, naturally, I searched primarily for cookie recipes, though not surprisingly, I came across several non-cookie recipes that I also wanted to try. (Some of them I may have tried right now had my pantry been better supplied.) This cookie recipe sounded fun, like something my kids might love to try. Plus, I was fortunate enough to have 2 ripe bananas on my counter today. My daughter was complaining about being “bored out of my mind” this afternoon, and that was the flash point for me. We had the trifecta… a good recipe, the right ingredients on hand, and a willing child to help.
- 1 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 4 tablespoons unsalted butter, at room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup smooth peanut butter
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large ripe banana, mashed (about 1 cup)
- 2 cups old fashioned oats
- The glaze:
- 3 tablespoons smooth peanut butter
- ½ cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon honey
- Cream together the butter and brown sugar.
- Add the peanut butter, honey, vanilla, egg, and banana, and mix well.
- Sift together the flour, soda, salt, and cinnamon. Add to the butter mixture, and mix until incorporated.
- Add oats and mix gently.
- Bake at 350 for 10-13 minutes.
- Remove from baking sheet and allow to cool.
- Mix glaze ingredients together, adding more powdered sugar if it needs to be thicker, and adding more milk if it needs thinning.
- Drizzle glaze over cooled cookies. Allow to set for a few minutes before storing in an airtight container between layers of wax paper.
Start by mixing together the butter and sugars until smooth. Add peanut butter, honey, vanilla, smashed banana (I just threw it in in chunks) and egg. Mix well.
Sift together all the dry ingredients (except the oats) and add to the butter mixture. Mix until just incorporated. Add oats last, and mix until incorporated.
In keeping with my tradition of running out of ingredients I thought I had plenty of, I had only one cup of old fashioned oats. So, I also used a cup of quick oats. Sometimes, you just have to improvise. You should end up with a sticky dough.
Drop onto a baking sheet and bake at 350 degrees for 12-15 minutes. I found mine were done before the 11-minute mark. I think my oven is not that accurate, because I find my food frequently gets done earlier than expected.
To make the glaze, just mix the ingredients together. If the glaze is too thin, add more powdered sugar, and if it is too thick, add more milk. It is basically a thin peanut butter frosting. with honey. Yum. My glaze turned out to be a little on the thin side. I’m no good and making them all drizzly and pretty like 2P&TP does, so I just spooned it on in big globs. I put a piece of foil under the cooling rack (I was also out of wax paper) to catch the drips. I also burned half my cookies, so I happily put the glaze on a little heavy!
So, the verdict: Offspring #2 loves bananas. I’m not much of a fan. Offspring #3 doesn’t like honey. (What the?! Who doesn’t like honey? It’s like not liking sugar! My family is so weird.) #1 likes anything I serve. Personally, I think I might like it better without the banana. #2 responded, “Don’t you dare leave the banana out!” #3 asked me to make them without the honey. That is never happening. And, #1 loved everything about them. Maybe that’s why I love everything about him!