Peanut Butter & Banana Chocolate Chip Cookies
Sometimes I bake for an occasion.
Sometimes I bake for friends or loved ones to show I care.
Sometimes I bake just to use up excess ingredients in my kitchen.
And sometimes, maybe more often than not, I bake to help myself decompress.
My name is Hillary, and I am a stress baker.
Everyone has their favorite ways to unwind. Some people drink a glass of wine, or take a bath, or meditate. All of these things are great, and I’ve done each of them plenty of times. But, for me, the ultimate way to relax is to get in the kitchen and start creaming butter and sugar, adding eggs and vanilla, and seeing where it takes me. Baking is methodical, precise, and (duh) delicious. What more could you ask for?
These past two weeks have been a little bit overwhelming. I realized very quickly that I may have overbooked myself for the first two weeks of July, and in between writing my thesis, finishing my last “real” graduate class (WAHOO!), writing curriculum and assessments for the county, and trying to be a real person, I just needed an hour or two for myself today. One of those hours was spent at the gym.*
The other was spent making these cookies.
*(Running is my other favorite way to decompress. Yup. I recognize the irony).
Peanut Butter and Banana Chocolate Chip Cookies
(adapted from Kelsey’s Kitchen)
- 8 tablespoons butter
- 1 egg
- 1 mashed overripe bananas
- 1 teaspoon vanilla
- 1 tablespoon PB
- 3/4 cups rolled oats
- 3/4 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- cinnamon and nutmeg
- chocolate chips or chopped chocolate bar (I used a mix of chocolate chips and a Dove dark chocolate bar because that’s what I had!)
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream sugar with butter. Mix in egg, banana, PB, and vanilla.
- In a separate mixing bowl, combine rolled oats, flour, salt, baking soda, cinnamon, and nutmeg. Mix until thoroughly combined.
- Add dry ingredients to wet ingredients and mix until just combined. Stir in chocolate chips/chunks.
- Refrigerate dough at least one hour.
- Drop by spoonfuls on prepared cookie sheet. Bake for 10-12 minutes or just until golden brown.
Regardless of whether or not you’re stressed, I highly recommend getting in the kitchen and making a batch of these. They are the perfect mix of cakey and chewy, with just the right touch of sweetness.
I see a light at the end of the tunnel: all of this crazy work/school insanity will be over on Wednesday, and on Thursday I head out on a two week vacation up and down the East Coast to visit my family and friends. Sigh. I feel better already.