Description
Super soft banana bread bear paws that are whole grain and much healthier than the store-bought ones. Plus, the kids love ‘em!
Ingredients
- 1 cup Rolled Oats
- 1 cup All-purpose Flour
- 1 cup Whole Wheat Flour
- ½ teaspoons Salt
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 6 Tablespoons Unsalted Butter, Softened
- ½ cups Brown Sugar
- 2 whole Large Eggs
- 1 teaspoon Vanilla
- 2 whole Bananas, Mashed
- ½ cups Mini Semi-sweet Chocolate Chips
Preparation
In a large bowl, stir together oats, flours, salt, baking powder and baking soda. Cream together butter and brown sugar until well combined. Add eggs and vanilla and cream until light and fluffy. Mix in mashed banana. Add dry ingredients and mix until just combined. Stir in chocolate chips. Chill dough for 1 hour.
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
To make large bear paws, scoop cookie dough onto baking sheet using a large cookie or ice cream scoop (mine was 3 tablespoons). With damp hands, flatten dough into an oval shape, about 1/2 inch thick. Use a knife to mark the claws. Bake for 12_13 minutes until lightly browned and set. For mini bear paws, scoop out about 1/2-tablespoon-sized scoops, flatten into small ovals, and mark claws. Bake for 8–10 minutes until lightly browned.
Immediately after taking cookies out of oven, re-mark the claws with a knife so they’re visible. Allow to cool for 10 minutes on cookie sheet before removing them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days. Cookies will stay soft and cake-like. You can also freeze them for up to 3 months.
