Plastic freezer bags of oats are offered weekly on the shelf space closest to the exit to be chosen as an afterthought or with pre-planned intention. Great for stick-to-the-ribs cereal, the rolled oats can also be processed (in a blender or food processor) into oat flour. One cup of rolled oats is the equivalent of 1 cup flour – no fancy math equations there. Oats, peanut butter, bananas, butter, eggs, baking soda and baking powder are almost always in stock.

Peanut Butter Cookies

1/2 cup honey or maple syrup
1/2 cup peanut butter
1/3 cup mashed ripe banana (about 1 medium banana)
4 Tbsp. unsalted butter
1 large egg
1 teaspoon vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp cinnamon
1 1/2 cups rolled oats, processed into flour
1 1/2 cup rolled oats
1 1/2 cups chocolate chips

Preheat oven to 325 degreesF

Grease 2 baking sheets.

Put honey and peanut butter in a mixing bowl. Add mashed banana and melted butter. Mix well.

Beat in the egg until well incorporated. Whisk in vanilla, baking soda, baking powder, salt and cinnamon.

Stir in the rest of the ingredients and drop by heaping tablespoonfuls onto the prepared cookie sheets.

Bake, switching the two pans halfway through. Remove when the cookies are set and are just beginning to turn golden brown.

Cool completely before removing from pans.

’til next time,
Brenda