Recently used recipes: Oatmeal Banana Cookies

Power Hungry has a great template for a quick recipe for healthy and delicious cookies. Camilla covers tons of possibilities for embellishing the basic 2-ingredient cookies. Here's what I did:

• 2 large, very ripe bananas (peel should have black spots), peeled
• 1 cup rolled oats (quick or old-fashioned, not instant; GF if needed)
• 1/4 cup chopped pecans
• 1/4 cup chopped dried cranberries
• lots of orange zest

Instructions

1. Preheat oven to 350F. Line a baking sheet (parchment, foil or silpat) or lightly grease/spray with cooking spray.
2. in a medium bowl, mash the bananas with a fork until almost no lumps remain (mixture should be almost liquid if using really ripe bananas). Stir in oats until well-blended. Let mixture stand for 5 minutes. Mix in remaining ingredients.
3. Drop by heaping tbsp onto prepared baking sheet about 1 inch apart (they don’t really spread).
4. Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center. Transfer to cooling rack and cool completely.

Notes

Tip: The cookies are great soon after baking, but exponentially better after sitting for a few hours (they become softer and sweeter).
Storage: Store the cooled cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.