I stumbled across the recipe for two-ingredient cookies several months ago, and I finally found time to make some this weekend. I kid you not - Lauren over at The Burlap Bag has a recipe for oatmeal cookies that has two ingredients as the base of the cookie. Bananas and oats. And then you add whatever mix-ins you like and chow down with very little guilt. Especially if you go the raisin route for your mix-in.
When these cookies were all said and done, they had a very chewy consistency, and a taste similar to banana bread. I also added cinnamon for flavoring, because I'm not a big enough fan of bananas by themselves.
It's very to start. Just mash up a couple large, ripe bananas. I used three because mine were on the small side. I was very happy I had my OXO stainless steel bowls handy, because the mashing process could have caused a lot of sliding around if not for the non-skid bottom on the bowl. It also was a great excuse to use my new Pampered Chef Mix-n-Chop. (How did I live without this thing for so long?)
Next you add a cup of oats. Lauren calls for quick-cook oats in the original recipe, but I didn't have any on hand, just rolled oats. You can actually make your own quick-cook oats by pulsing rolled oats in a food processor for a minute or so. Basically the difference is that quick-cook oats are chopped up into slightly finer pieces than the rolled oats they're made from.
Anyhoo, a cup wasn't quite enough to make a nice dough, so I added about a half cup more to get a consistency I liked.
Now if you're cool with just straight banana flavor, you can stop here. But I'm not that good of friends with bananas. And I wanted to keep these healthy. So I mixed in about a cup of raisins and a whole lot of cinnamon.
I guesstimate about two teaspoons of cinnamon. In these sorts of recipes, I don't really measure my spices.
When it's all mixed up, it'll be sort of thick and paste-like. Just scoop it onto parchment lined or well-greased cookie sheets. My small cookie scoop was about perfect. And Lauren is right - if you don't have your cookie sheet lined or greased, the cookies will stick. I even had a hard time getting them off the parchment.
These didn't spread out too much, so I sort of flattened the second tray to make them more of a cookie than a clump.
Bake on 350 degrees for about 12 to 15 minutes, then transfer to a wire rack to cool. Then eat as many as you want, because everything it them is good for you!
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