Banana Split Oatmeal Cookies

Frozen desserts are the staple of summer, but satiating portable snacks are still needed.  Once they have completely cooled I wrap them in plastic wrap, and throw them in a self sealing plastic bag and store them in the freezer.  I pop one in a lunch box in the morning, and within an hour they have come to room temperature and are perfect for snack time. 

Banana Split Oatmeal Cookies

yield:

14 large cookies

• 560 ml (2 1/4 cups) old fashioned oats
• 160 ml (2/3 cup) all purpose flour
• 60 ml (1/4 cup) ground flax seeds
  
• 2.5 ml (1/2 teaspoon) ground cinnamon
• 1 ml (1/4 teaspoon) salt
• 180 ml (3/4 cup) unsalted butter, room temperature
• 250 ml (1 cup) brown sugar
• 5 ml (1 teaspoon) vanilla extract
  
• 1 large egg
• 125 ml (1/2 cup) dark chocolate chips
• 80 ml (1/3 cup) banana chips, crushed
• Sufficient quantity strawberry jam

• Pre-heat oven to 180 C (350 F).

• Add oats, flour, ground flax, ground cinnamon and salt to a food processor. Process for 30 seconds to blend and to break down oats slightly. In a separate bowl, cream the butter and sugar until well blended (3 to 5 minutes).  Scrap down the sides of bowl. Add egg and beat for 1 minute.  Add vanilla extract and beat for 30 seconds.  Add dry ingredients, and beat on low speed until just blended.  Add the chocolate chips and crushed banana chips and beat for just a few seconds to distribute the chips and pieces. 

• Use a 60 ml (1/4 cup) scoop to measure out cookie dough.  Place cookies at least 5 cm (2 inches) apart on a parchment lined baking sheet. Use a flat bottomed glass to flatten cookies slightly.  Press down lightly on center of each cookie to create a small well for jam.  Add a heaping teaspoon of strawberry jam to each cookie.  Bake in the center of oven for 12 to 15 minutes.  12 minutes for softer cookies, and up to 15 minutes for firmer cookies (or until golden around edges).  

 
Note: Firmer cookies hold up better in a lunch box.

Keeping melon