Ingredients
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1/2 cup butter, room temperature
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1 cup brown sugar
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1/4 cup granulated sugar
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1 overripe banana
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1 egg
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1/2 cup tahini
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1 tsp vanilla extract
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1 tsp salt
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1 tsp baking soda
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2 1/2 cups all purpose flour
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2 cups old fashioned oats
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2/3 cup toffee bits
Directions
I know the name of this one is quite a mouthful, but leaving out any ingredient felt like cheating it of the credit it deserves. These cookies are a chewy, nutty indulgence with the perfect balance of natural sweetness from ripe bananas, caramel richness from toffee, and a subtle, nutty twist from tahini. Packed with hearty oats, they’re a deliciously unique treat. After making them I got the comment from a friend that they were the best cookies she’s ever eaten, so I knew I had to post the recipe. Enjoy!
Steps
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1
Done
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Prepare all your ingredients, preheat oven to 325F. If making toffee from scratch, heat 1/2 cup butter and 1/2 cup brown sugar (not included in ingredient list) in a small saucepan over medium heat, stirring occasionally. Heat the mixture to 295-305F, when you drop a bit in cold water it should harden completely. Pour onto parchment paper and allow to cool, then smash into pieces. |
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2
Done
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Cream butter, white and brown sugars, and banana until increased in volume and light in color. No need to rush this part. |
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3
Done
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Add the egg, tahini, and vanilla and mix until combined. |
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4
Done
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Add the salt, baking soda, flour, oats, and toffee. Fold by hand until just incorporated. |
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5
Done
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Scoop 1 1/2 Tbsp size balls onto cookie sheets and bake 10-15 minutes until the cookies barely brown. They may look slightly underdone but they will continue cooking with their residual heat. Allow them to cool for 10 minutes on the cookie sheet, then move to a cooling rack to finish cooling off. :) |
