Whenever I have overripe bananas, I make banana chocolate chip muffins. I am tired of them! So I found a recipe for frosted banana oaties in Betty Crocker’s Ultimate Cookie Book and decided to give it a try. These cookies were outstanding! They taste like mini muffin tops, which everyone knows is the best part of the muffin anyway.
The bananas in the recipe keep these cookies moist and delicious. I was nervous that the cookies would spread too much, but they puffed up so nicely! The recipe calls for cinnamon, but after they baked, they weren’t cinnamony (my new word of the day- patent pending) enough for me. So I developed a cinnamon glaze instead of the glaze the recipe calls for. It was the perfect addition! The glaze is the key to transforming these from plain ol’ cookies into magical mini muffin tops.
The best part about these cookies is that they are child approved! Here’s my son, Charlie, snacking on one. Here is my lactose-free (pareve) recipe; enjoy!
- ¾ cup (1½ sticks) margarine, softened
- 1 cup sugar
- 1 cup mashed overripe bananas (about 2-3 bananas)
- 1 egg
- 1 tsp. vanilla extract
- 2½ cups quick-cooking or old-fashioned oats
- 1 cup all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ⅛ tsp. nutmeg
- 1 cup confectioners sugar
- ½ tsp. ground cinnamon
- 1 tsp. vanilla extract
- 2 Tbs. cold water
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- In the bowl of an electric stand mixer, mix the margarine, sugar, and banana until combined.
- Add in the egg and vanilla extract.
- Once combined, add in the dry ingredients; flour, oats, flour, salt, baking soda, cinnamon, and nutmeg.
- Using a cookie scoop, drop cookies onto lined cookie sheets, making sure they are about 2 inches apart.
- Bake for 10-12 minutes until edges are light brown. Cool completely before icing.
- While cookies are cooling, make the icing.
- In a small bowl, whisk the confectioners sugar, cinnamon, vanilla, and water together. Drizzle the icing on each cookie.