Another great thing about these cookies? Cleanup is a breeze! Our supplies were as follows: a mixing bowl, fork, measuring cup, 1 1/2 tbsp cookie scoop and parchment-lined baking sheet. The bowl and fork go in the dishwasher and the baking sheet is clean under the parchment paper so all I was left with were a measuring cup and cookie scoop to wash!
And the last great thing about these cookies is, they taste good! If you're craving a true crumbly cookie, this isn't it. But they're sweet and chewy and even if you end up eating half the batch you don't have to feel bad! That only means you ate 1/2 cup of fruit and 1/2 cup of oats plus a small handful of whatever else you tossed in. I'd call that breakfast :-)
2-Ingredient Oatmeal Cookies
- 1 cup mashed peaches, 1 cup pumpkin or 2 mashed bananas (I had soft bananas and Little C had mentioned banana cake randomly today so that seemed the way to go for us!)
- 1 cup oatmeal
- Mix-ins of your choice: chocolate chips, coconut, nuts, raisins, spices...
1. Mash and stir until everything is combined and moist. Add in a handful or two of whatever mix-ins you'd like. We went for chocolate chips and chopped walnuts.
2. Spoon the batter onto a greased or lined baking sheet and flatten slightly. Bake at 350 degrees F for about 15 minutes or until firm and set.
Note: As these cookies are moist from the fruit, I'd recommend putting them in the fridge if there are any left after a day or so to prevent mold. But if you're anything like us, there probably won't be many left...(Little C and I each had 3 cookies right after we made them - if you noticed our total cookie count was only 13 that means we ate just about half of them!)