I first started toying with this cookie recipe a few weeks ago, on a cold day in late march. The furnace in my building had been broken for over a week, and a final day in the 20s was enough to render my usually too warm apartment freezing. My roommates and I bundled in our sweaters and blankets, waiting for the oil company man to arrive. We ended up turning on the oven in an effort to warm up the house a bit. I decided at that moment: wouldn't it be better if we were slowly warming up with the oven on, and there were cookies? Yes. Of course. So I went out in search of interesting ingredients to bake into cookies. The following recipe is not exactly what I made that day, the first batch was a bit too cakey, and seemed to be missing something...This is a reworked version, adding honey and nutmeg to my original recipe, and reducing the flour and white sugar drastically, which I baked up yesterday, one of the warmest days so far this spring.
These cookies are sweet but not too sweet. Oats, chocolate chips, plantain, coconut, walnuts and nutmeg come together to create a wholesome cookie that tastes quite a bit like banana bread. These cookies are crispy at the edges and remain very soft inside.
