Banana-Oatmeal-Chocolate Cookies

As if we all need another chocolate chip cookie recipe... Wait, what am I saying? What is a variation on a classic but another classic waiting to happen?

I've realized something about myself recently: Not only must I always be doing several activities at once (watching a favorite TV show, planning the week's meals and making my shopping list, painting my toenails, and baking a loaf of bread), but I become severely annoyed with those who cannot multitask. Perhaps this is Dan's influence, but I am a huge fan of what Rachael Ray refers to as "pockets of time." Most chores or activities have a bit of wait time--why not knock out a few emails, fold some laundry, load the dishwasher, etc.? People ask me how I find the time to bake bread or make homemade pizza dough; this is how I do it.

While I am not typically a fan of banana and chocolate, for some reason I was drawn to this recipe. This morning (while making my shopping list and watching television, nonetheless) I realized why: It is the ultimate multitasking cookie recipe. It is at once an oatmeal cookie, a chocolate chip cookie, and a slice of banana bread. They wind up looking like fat little oatmeal muffin tops, and due to their resemblance to the breakfast classic, oatmeal with sliced bananas and brown sugar, they are just as appropriate to grab when you are rushing out the door in the morning as a granola bar. Talk about multitasking--I think these may be able to do my taxes as well, who knows? These are from the most recent issue of Cooking Light, and are low in calories and fat and even have some protein and fiber--as much as many granola bars. They're not overly sweet and have a pillowy softness--perfect for a moment of calm in an otherwise busy day.

Give them a try, with your coffee in the morning, alone or with ice cream as dessert, or just as a snack in the middle of the day when you need a break from your multitasking life. Let me know what you think!

Banana-Oatmeal-Chocolate Cookies

(adapted from Cooking Light, July 2009)

1 medium ripe banana, mashed (if frozen, thaw)

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/4 cup butter, softened to room temperature

1 tsp. vanilla extract

1 lg. egg

5.6-5.8 oz. all-purpose flour, depending on size of banana and amount of juice it gave off, if frozen and thawed (about 1 1/4 cups)

2 cups old-fashioned oats

1 tsp. baking soda

1/2 tsp. salt

1/2 cup semi-sweet chocolate chips (I prefer 1/4 cup--or slightly more--of the mini-chips)

Cooking spray or parchment paper

1. Preheat oven to 350 F. Line two baking sheets with parchment paper or spray with cooking spray. Set aside.

2. Combine banana, sugars, butter, and vanilla in a large bowl; beat with a mixer (at medium speed) until smooth. Add egg; beat until well-incorporated.

3. In a medium bowl, whisk flour, oats, baking soda, and salt. Add to the wet ingredients gradually; beat each addition until just incorporated. Fold in chocolate chips with a spatula. (If the dough seems too loose to hold its shape, place it in the fridge for 30 minutes.)

4. Place heaping tablespoonfuls of dough 1 1/2-2 inches apart on the baking sheet; bake for 16-18 minutes or until golden brown. Cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely (although they are great warm, too).

Yield: 2 dozen.

Enjoy!