Colossal Cookies by Wendy Kou

Author:Wendy Kou [Kou, Wendy]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2018-10-30T00:00:00+00:00

Roasted Banana, Nuts + Oatmeal

If you love roasted banana muffins or a banana and peanut butter combo, this is the breakfast cookie for you! The combination of the caramelized banana, mixed nuts plus peanut butter yields a phenomenal breakfast cookie or a snack from heaven. Needless to say, you’re getting some great nutrients along the way.

Yield: 2 colossal cookies

1 cup (125 g) all-purpose flour

½ tsp baking soda

½ tsp ground cinnamon

½ tsp salt

¼ tsp ground nutmeg

½ cup (114 g) unsalted butter, at room temperature

¾ cup (165 g) packed light brown sugar

2 tbsp (26 g) granulated white sugar

1 large egg, at room temperature

1 tsp pure vanilla extract

¾ cup (180 g) mashed Roasted Bananas

2 cups (160 g) instant oatmeal

1⅔ cup (218 g) coarsely chopped mixed nuts, divided

⅔ cup (160 g) peanut butter

For the oatmeal cookie, whisk together the flour, baking soda, cinnamon, salt, and nutmeg and set aside.

Use the paddle attachment on a stand mixer to cream together the butter and brown and white sugar on medium speed for 2 to 3 minutes until the mixture is pale and fluffy. Reduce the mixer speed to low, and add in the egg. Once the egg is incorporated into the mixture, add the vanilla and the bananas. With the mixer speed on low, add in the flour mixture and continue to mix until the cookie dough just comes together. Add in the oatmeal and 1 cup (131 g) of nuts, and continue to mix for a few more seconds. If the dough feels too sticky, place it in the refrigerator for 10 to 15 minutes prior to working with it.

To assemble the cookies, line a jelly roll pan with parchment paper and use this as your work area. Roll 1 cup (240 g) of cookie dough into a ball, and then use the palms of your hands to flatten it to a circle 5 inches (13 cm) in diameter. Repeat this step so you have 4 flattened dough circles.

Divide the peanut butter between 2 cookie dough circles and spread it in a 3-inch (8-cm) circle in the center of each. Place the other flattened cookie dough circle on top, covering the peanut butter. Use your fingers to pinch together the top and bottom edges of the cookies, and then smooth out the sides to create a seamless colossal cookie. Cover the cookies with the remaining nuts, and gently press in place. Place the tray with the cookies in the freezer for the dough to rest for at least 20 minutes.

Preheat the oven to 375°F (190°C). Bake one cookie at a time for 24 to 28 minutes, or until the edges are golden-brown. Allow it to cool down on the baking tray for about 20 minutes.

COCONUT + PASSION FRUIT PRESERVES VARIATION: For a tropical rendition of this recipe, substitute toasted coconut shreds for the mixed nuts and stuff it with passion fruit or mango preserves instead of peanut butter for a taste of the islands.

To toast the coconut shreds, preheat the oven to 325°F (163°C) and line a jelly roll pan with parchment paper.

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