I always feel like I am back in grade school when I eat an oatmeal cookie. I can smell the aroma of my mom’s kitchen just thinking about them. I was in need of some comfort food, so I whipped up a batch of oatmeal cookies that comfort my inner child, yet satisfy my adult.
Banana Oatmeal Cookies
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 tsp almond extract
1 1/2 mashed banana
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
3 cups Bob’s Red Mill oats
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. In a medium sized bowl with an electric mixer beat the sugars, butter, egg, almond extract,a nd bananas until combined, but not over beaten. Add in the remaining ingredients and mix just until evenly combined.
Scoop round spoonfuls of dough onto your baking sheet about an inch and a half round. Bake for 12-15 minutes until the bottom and edges are light brown. The consistency is soft and chewy. Cool on a wire rack. Prepare your Caramel.
Bourbon Caramel
1 cup of brown sugar
1/2 cup half and half
6 tablespoons butter
1/4 tsp salt
1 teaspoon bourbon
In a medium sized saucepan over high heat bring all ingredients together. Stir with a wire whisk, until the butter and sugar is melted. Turn the heat down to medium and after constantly stirring for 5 minutes add the bourbon. Continue to stir as the caramel boils and thickens. Remove from heat after desired consistency is reached (about 10 minutes).
Drizzle the caramel onto your cookies with a spoon, or pour it into a bottle with a lid that you can squeeze out of to create controlled swirls. Top with a banana chip, let cool, and devour!
