Chocolate chip cookies with a twist

Frozen cheesecake recipe quick and simple

These cookies make a good breakfast on the run.

Peanut Butter, Banana, Honey and Oat Chocolate Chip cookies

½ cup honey or real maple syrup

½ cup natural peanut butter

⅓ cup mashed overripe banana (about 1 medium banana)

4 tablespoons (2 ounces) unsalted butter, melted, or ¼ cup melted coconut oil

1 large egg

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon baking powder

¾ teaspoon fine-grain sea salt

½ teaspoon ground cinnamon

3 cups oats

1½ cups semi-sweet chocolate chips

Method

Preheat the oven to 325 degrees Fahrenheit with two racks near the middle. Line two baking sheets with parchment paper (if you don’t have parchment paper, lightly grease the baking sheets).

Pour the honey and peanut butter mixture into a mixing bowl. Add the mashed banana and melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, scraping down the side of the bowl once it’s incorporated. Whisk in the vanilla, baking soda, baking powder and salt. Switch to a big spoon and stir in the ground oats, rolled oats, chocolate chips until they are evenly combined.

Drop the dough by the tablespoon onto your prepared baking sheets.

Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) until they’re barely set and just beginning to turn golden around the edges, about 16 minutes. Remove the cookies from the oven and let them cool completely on the pans.

Donna’s Frozen Cheesecake

Make graham crust with 1/3 c melted butter, 1-1/4 c graham crumbs and ¼ c sugar. Press into 9” springform. Blend 3 cups peeled peach halves (or 1 28 oz. can, drained). Beat 2 pkg (250 g each) softened cream cheese and gradually beat in 1 can Eagle condensed milk. Stir in 2 tbsp Realemon, ½ tsp almond extract and peach puree. Whip 2 cups cream and fold in. Freeze several hours or overnight. Leave at room temp 15 minutes before serving. Leftovers can be refrozen. Garnish if you like – Skors bits are interesting.

Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.

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