I’m about a week into my sophomore year, and I already miss my freshman year hall. I can recall the days when I would be sitting in my room, working on yet another writing seminar assignment, and the sugary scent of vanilla and cinnamon would float into my room. Approximately one minute later, my hallway would be packed with freshmen waiting in line to grab at least one of Dean DeTurck’s famous treats and a cold glass of milk. It was a typical Wednesday cookie night in Riepe.

The cookies in this recipe are certainly reminiscent of the ones that so readily led to my Freshman 15, yet they contain completely guilt–free ingredients. If you recently purchased a bunch of bananas at FroGro, then set them out on your counter to ripen and realized that they turned brown in just a day due to the stifling summer heat, then this recipe is perfect for you. These cookies require overripe bananas as a sort of glue to hold the dough together. You simply add oats and chocolate to the batter, shape the dough into cookies, and place them in the oven. You only need three ingredients to make these cookies, and they are delicious (although you might catch me sneaking back into the Quad next Wednesday…).

Servings: 10 cookies

What you’ll need:

- 2 overripe bananas

- 1 cup quick–cook oats

- 1 cup dark chocolate chips, raisins, walnuts, or whatever you want

- 1 tsp. cinnamon and vanilla extract (optional)

Procedure:

1. Preheat the oven to 350 degrees F.

2. Peel and mash the bananas until they are liquid and all of the clumps are broken up.

3. Mix in the oats and add any other extras (read: chocolate chips).

4. Shape cookie dough into flattened cookie shapes and spread out on a greased tray. The cookies will not spread, so make sure that you press them into disks, rather than typical balls.

5. Bake for approximately 15 minutes.

6. Remove from oven and enjoy immediately!

Tips and Tricks:

  • If you have rotting bananas that you don’t know what to do with, peel them and place them in the freezer to save for this recipe. Defrost them the morning that you decide to bake the cookies.
  • Add in anything you’d like to these cookies! I chose chocolate and raisins, which might be a rai–sin to some people, but to each his own.
  • These cookies are best eaten the day that you bake them. If you wait longer than a day, they will change texture.


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