we’ve had a lot of fun with our new cookbook. the girls have each baked a cake (E: One Bowl Chocolate Cake and K: Marble Cake) and I have returned to it for this week’s cookie. these really aren’t like any macaroon I’ve ever had – I am guessing the simple addition of coconut is what gave them the name. the banana is a nice touch too, creating a very moist, yet chewy, cookie. the girls talked me into adding the chocolate chips – and banana, coconut, oatmeal, chocolate sounded good to me!
Oatmeal Macaroons
via British Columbia Women’s Institute Centennial Cook Book
½ c sugar
½ c brown sugar
½ c melted shortening (I used canola oil on hand)
1 egg
½ tsp salt
½ c coconut
1 tsp vanilla
1 banana, mashed
½ tsp baking soda
1 c sifted flour
2 c rolled oats
½ c chocolate chips (our addition)
Combine ingredients in order given. Drop from teaspoon on greased baking sheet. Press down with fork. Bake in a moderate oven 350 F for 12 to 15 minutes.
K: Milk and cookie, Yum! The chocolate and coconut and banana make a good flavor combination. Another cookie please!
E: Mom, I decided to write a poem:
cookie
yum, delicious
banana, moist, chocolate-y
mouth-watering
treat
Gram (filling in for D who has returned home): Nice. A tasty butterscotch blend that melts in my mouth and compliment my cup of tea.
we will be back on the road next week. E has convinced me to bake another cookie before our departure to keep on track. it has been a marvelous month – and as always it will be hard to say goodbye.
2 comments:
I had a lonely very brown banana so I thought I would make these along with you. Thumbs up from the entire family (including dad who "doesn't like coconut"). I use my smallest scoop and ended up with 57 cookies. I am not sure they will last a week.
Ps I converted the recipe to weights if you are interested.
Post a Comment