No really, I'm eating cookies for breakfast. They're delicious. Really, really delicious. And also healthyish. So, in the spirit of sharing things that are delicious and healthyish, I'm going to give you the recipe, so that you too can have cookies for breakfast. This is loosely adapted from the Banana Chocolate Chip Oatmeal Cookie recipe in Tish Boyle's The Good Cookie.
1 stick butter, room temperature 2/3 cup firmly packed brown sugar 1/3 cup white sugar (replace with brown, if you want, or use this as a place to try something fun like muscavado - your cookies will just get chewier and more delicious) 1 egg 2 tsp vanilla
1.5 cups whole wheat pastry flour 1/4 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1.5 cups rolled oats (quick cooking or otherwise - I prefer otherwise)
1 mediumish banana, peeled, chopped into half inch pieces, and put into the freezer 8 oz (about 2/3 of a bag) semisweet chocolate chunks Nuts, if you must. No more than a cup. I wouldn't if I were you... but that's me.
Heat your oven to 375.
Start with your wetties. Throw the butter and sugars together into a bowl and beat them until they're all mixed up and fluffy and look like little brownish buttery clouds of love. Add the egg and the vanilla and scrape it all together, then beat until it's all mixed up again. Make sure there are no unmixed chunks of butter, because those will confuse you later.
Now, mix the dry ingredients together in a separate bowl if you're that kind of person. I'm not, so if you want to just throw them all in on top of your butter-sugar lovin, go right on ahead. Mix until it's all combined - it will be thick and a little bit sticky.
Now, put in your chocolate chips and your hopefully-mostly-frozen-banana chunks. We froze the banana because we wanted it to stay in pieces, rather than get all smooshed into the dough - this way when you eat it, you'll have little joyous baked banana bites. Mix as little as you possibly can while still getting good chocolate/nanner distribution. The bananas will look like butter that didn't get mixed in, which is why it's SUPER important that you triple check for actual unmixed butter above.
Now, I like my breakfast cookies huge, but you can make these normal sized if you want. If you want the gigantic ones, scoop out a quarter of a cup of dough, roll it into a ball, put it on your cookie sheet, and then smoosh it down just a smidge. These aren't going to spread a lot, so even with the big ones two inches between them is fine. If you want to go little, use a rounded tablespoon and do the same thing.
Big cookies bake for ~15 minutes, little ones ~12 minutes. They're done when the edges are starting to turn light brown.
Now, eat them for breakfast. It will make you happy. Trust me.