Great cookies!!

I recently made some cookies that were so delicious. Even though the cookies contained whole wheat flour and flax seed( great source of omega - 3) my boys loved them. Not only are they healthy, but boy are they moist and chewy. I altered the recipe a bit and listed those changes at the end of the post.

The recipe can be found in "The Good Cookie" cookbook by Tish Boyle.

Banana -Pecan -Oatmeal Chocolate Chip Cookies

1 3/4 cups of quick -cooking rolled oats

1 1/2 cups of all- purpose flour

2 teaspoons of baking powder

1/4 teaspoon of baking soda

1/4 teaspoon of salt

3/4 teaspoon of ground cinnamon

1/2 cup ( 1stick) unsalted butter
softened

1 cup of firmly packed light brown sugar

1/2 cup of granulated sugar

1 large egg

2 teaspoons vanilla extract

1 cup ( 6 ounces ) semisweet chocolate morsels

1 medium sized ripe but firm banana - peeled and cut into 1/4-inch pieces

1 cup of coarsely chopped pecans




1. preheat-375 degrees -lightly grease two baking sheets

2. combine oats -flour -baking powder- baking soda - salt and cinnamon -set aside

3. electric mixer , using paddle attachment , beat butter and sugars at medium speed until combined about 1 minute. Add the egg -vanilla - beat until blended. At low speed, add the flour mixture one -third at a time, mixing just until blended. Using a wooden spoon stir in
semisweet morsels
bananas
and pecans. ( its okay if the banana pieces get a little mashed)

4. Drop the dough by rounded tablespoonfuls onto the prepared sheets spacing the cookies 2 inches apart. Moisten your palm to prevent sticking, and flatten the mounds of dough slightly. Bake one sheet at a time for 11-13 minutes. Transfer cookies to rack to cool. ( Do not over bake)


*** Instead of using all purpose flour i used WHOLE WHEAT FLOUR- same amount.
*** I also added 4 tablespoons of flax seed- ground.
*** Since I added whole wheat flour i put about 1/4 cup of milk to moisten the dough since whole wheat flour tends to be dry.