Grandma’s 3-Ingredient Peanut Butter Banana Cookies
👩🍳 Step-by-Step Baking Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. 🌡️📜
- Mash the Bananas: In a medium mixing bowl, peel your 2 large bananas. Using a fork or a potato masher, mash them thoroughly until they form a completely smooth, liquid-like paste with no large lumps remaining. 🍌
- Add the Creamy Component: Scoop your 1/4 cup of creamy peanut butter directly into the mashed bananas. Whisk them together vigorously with your fork until the mixture is completely uniform and smooth. 🥜
- Fold in the Oats: Pour in your 1/2 cups of rolled oats. Use a spatula to fold the oats into the wet base until a thick, uniform, and sticky cookie dough forms. Pro-tip: Let the dough rest for 5 minutes before scooping so the oats can soften and fully absorb the moisture! 🌾
- Scoop and Shape: Using a cookie scoop or a large spoon, drop mounds of the dough onto your prepared baking sheet. Since these cookies don’t contain baking powder, they won’t spread much in the oven. Gently flatten and shape them with the back of a spoon to match the thick, round rustic shape seen on the plate in
image_9e14e2.jpg. 🍪 - Bake to Golden Perfection: Place the baking sheet in the oven and bake for 12 to 15 minutes. You will know they are done when the edges look beautifully firm and the bottoms achieve that deep golden-brown hue captured in 🧑🍳
- Cool and Enjoy: Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to set completely. Grab a glass of milk and dig in! 🥛🎉
