if you haven’t heard, georgia has been hit with a pretty bad snowstorm, and i haven’t had school practically all week, which means more cooking for me! this is, i have to say, probably the best cookies i’ve ever had, and they don’t take very long! while the baking and cooling times are long, the recipe itself is simple.
adapted from chocolate covered katie’s “chocolate chip breakfast cookies”.
you will need:
2 tbsp oats
2 tbsp mashed banana
1 tbsp peanut butter (will affect the color, any nut butter will work.)
dash of vanilla
dash of salt
1/2 tbsp chopped white chocolate
3/4 tbsp dried raspberries
1/2 tbsp sugar
1. Preheat oven to 350 degrees and grease a cookie sheet.
2. Mix the mashed banana with the peanut butter until well combined.
3. Add in the other ingredients until well combined.
4. Roll into small balls and bake for 15-18 minutes until the middle is not wet anymore. (Toothpick test.)
5. Let them cool for about ten minutes.
Here are pictures of the cookies before and after the oven.
At Costco yesterday I spotted Healthy Choice Frozen Greek Yogurt in two flavors- strawberry and vanilla. I got the only pack available, with six vanilla and six strawberry. For breakfast today I decided to add some special things to my vanilla greek yogurt, and here it is!
I added the following, in case you can’t tell by the picture taken by my iPhone (I apologize for the bad quality.)
Strawberries (around three, cut into small chunks)
Cornflakes (Just a small handful.)
I “replenished” the cup around three times, adding the same toppings when no toppings were present. The texture at first is gummy, and more texture is desired, so sweet and sour strawberries and crunchy cereal help it out.
When I was at Subway a while back, I saw these white chocolate raspberry cookies that looked SO GOOD! Since I didn’t get the chance to try it out, I made my own using CCK’s cookie dough ball recipe, adding white chocolate and dehydrated raspberries.
http://chocolatecoveredkatie.com/2011/04/06/funfetti-cookie-dough-balls/ (original recipe.)
Recipe adapted from Chocolate Covered Katie’s blog.
Makes one or two cookies, depending on how yours turn out. Mine makes one typically, and do not flatten down, it will flatten on its own.
5 teaspoons of flour
3/16 tsp baking powder
Pinch of salt
1 tsp white sugar
1 tsp brown sugar
2 tsp oil
Dash of vanilla
1 tsp milk
Freeze Dried Raspberries (more information below.)
White Chocolate (more information below.)
Preheat oven to 350 degrees. Mix dry (that includes the white chocolate, but does not include the raspberries.), then add wet. Last of all, add the raspberries. Roll into a ball and place on a greased sheet. For me, it took about 12 minutes, but I recommend leaving it in for ten minutes then checking. Enjoy!
Instructions for the raspberries-
I bought mine at Trader Joe’s and they are DELICIOUS! I took a small handful and crushed them up until they were just seeds.
Instructions for white chocolate-
I used a peeler on a small bar of white chocolate so it kind of melted with everything else. You can use white chocolate chips or just
chop up small pieces.
I finally went to Alice’s Tea Cup in the Upper West Side. Deren and I split the Mad Hatter special which was actually way too much food even for 2!
We had roasted cumin carrot sandwiches, curried chicken salad sandwiches, caramel sea salt scone, and blackberry coconut scone. These were the best scones I have ever had! But the lemon tart was very gooey and weird. I would love to take Mom and the sisters when we are all in NYC 🙂