There’s nothing better than the smell of homemade cookies on a cloudy Sunday morning!
I woke up inspired to make cookies, but also decided not to make a “calorie bomb” recipe, so off I went to research. I found one by Edu Guedes, great, because the amount of butter was minimal compared to traditional cookie recipes. I ended up modifying a lot, of course, otherwise this wouldn’t be the one writing to you!
Now, there’s this controversy about soft or crunchy cookies. The traditional recipe is really soft, like those from the Subway chain.
Here in Brazil our reference is Bauducco Cookies, which I also like, but they are industrialized and need to be very dry to be stored for longer. I personally prefer a more homemade and aromatic flavor. But let’s go:
1 mashed dwarf banana;
1 tablespoon of naturally softened butter or margarine;
1 ovo;
1 teaspoon of cinnamon;
1 cup of wheat flour.
½ cup of oats;
½ cup of black raisins (I left them to hydrate in water for 10 minutes);
1 dessert spoon of yeast (I only used a pinch because I used self-raising flour);
¾ cup of sugar (I used half the amount of brown sugar and half of culinary sweetener).
Mix everything together, it becomes a really soft dough. Place spoonfuls on a greased and floured baking sheet, but leave plenty of space between them. Preheat oven to 180º for about 25 minutes.
Important: It will come out of the oven soft. Place the cookies on a rack (I use a drying rack) to cool, then they will firm up.
Makes 12 large cookies (a heaped tablespoon of dough). Imagine a smell that invades the entire house…Banana, cinnamon, brown sugar, raisins… wonderful! I loved the recipe!!!
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