Friday, February 11, 2011

Recipe Corner: Mongrel Munchers

From Cooking the Three Dog Bakery Way cookbook.

Not only are these cookies delicious, the recipe is so darn simple, it almost makes itself... you barely have to lift a paw! For years Three Dog Bakery’s Mark Beckloff and Dan Dye have used variations of this recipe: whether for a TV baking spot or a Humane Society fundraiser. Whip up a batch today and let the munching begin!

Mongrel Munchers

1 cup all-purpose flour
2 cups quick rolled oats
½ cup chopped unsalted peanuts
1 large ripe banana, mashed
1/c cup unsweetened applesauce
½ tsp. pure vanilla extract
Preheat the oven to 350 F. degrees.

Stir together the flour, oats, and peanuts in a bowl and set aside. In a large bowl, stir together the banana, applesauce and vanilla. Add the dry ingredients to the banana mixture and stir to form a stiff dough.

Roll the dough into walnut-size balls and flatten on an ungreased baking sheet with the back of a spoon or your hand. Bake for 15 minutes, or until golden.

Cool on a rack completely before serving.

Store in an airtight container for up to 1 week, or wrap well and freeze for up to 2 months. (Thaw before serving.)

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