Maybe it’s that I am now approaching my mid twenties, or that I have been around for-gasp!-about a quarter of a century, but I have noticed since moving to Minneapolis that, generally speaking, we really like to point out what “everybody” is doing. When it gets crazy busy at my coffee shop mid-morning on Sundays, it’s because “everybody” is leaving church. When I get annoyed that driving to Target is taking too long at 4pm on a weekday, it is because “everybody” has started heading home from work. When “everybody” is crowding downtown for a football game, I am the person waiting diligently outside my favorite breakfast place ten minutes before open, blocks and blocks away from the madness, dying to dig in to a giant helping of carrot and shallot hash browns. I hate to sound hip, but I love not doing the things that everybody else is doing (it’s so hard to be a ten among fives).
Long story short, I like doing things my way, especially when it means the rest of the crowd is off doing something else. Which means (just being honest) that I don’t care that it’s already December, and I also don’t care that some people I know have had Christmas trees up for a month already, and I especially don’t care that I should probably be baking Christmas cookies instead, because I don’t let time dictate when I do things. I baked real gingerbread in July and it tasted just as festive and delicious as it will when I make it closer to December 25. Granted, the next time you hear from me, I will be in holiday mode, just like everybody else. But right now, it is the fourth of December, and I want to tell you about this delicious banana oatmeal cookie recipe I got from Epicurious.
Cinnamon. Spice. Bananas. Oats. Coconut. All mussed up in a collision of sweet, cakey, hearty goodness. If you specifically like chewy or crispy cookies, I suggest you look elsewhere; you will not find this here. But if you’d like a textured twist on a homey classic, I highly suggest this recipe. Just make sure you share them with “everybody.”
One Year: Avocado Horiatiki Salad.
Banana Coconut Oatmeal Cookies
Adapted from The Epicurious Cookbook
Makes 2 dozen cookies
1 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 large egg
1 tsp vanilla extract
2 very ripe bananas, peeled and cut into 1-inch chunks
1 1/2 cups old-fashioned rolled oats
1/2 cup coconut shavings (shredded coconut works, too)
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment, or grease with cooking spray. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. In a separate bowl, cream together the butter and sugars, beating on high until pale and fluffy, about 3 minutes. Add the egg to the butter mixture, as well as the vanilla and banana, and continue beating. Scrape down the bowl as necessary, until fully incorporated, about 1 minute. Add the flour mixture, along with the oats and coconut, stirring gently to combine. Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets. Bake the cookies, rotating the pans halfway through the baking time, until the edges are light brown, about 15 minutes total. Let the cookies stand 5 minutes, then transfer to a rack to cool completely. Continue making cookies on cooled baking sheets if necessary. Cover and store for 2-3 days.