This morning I made my kids banana chocolate chip cookies for breakfast. Hubby laughs at me when I make breakfast cookies and pretend like they’re semi-healthy, but bananas, whole-wheat flour, old-fashioned oats, eggs, dark chocolate–and yes, brown and white sugar–the breakfast cookies aren’t as bad as sugary cereal. And on Saturday mornings we all need a treat.
I spooned out the dough onto the cookie sheet and thought the cookies looked runnier than usual but I thought maybe it was because I’d added that extra banana to the mix. Then I placed the runny cookies in the oven, set the timer and turned around to start cleaning the kitchen. What should my eyes spy? The flour mixture. Yep, cookies with no flour, salt or baking soda.
So I pulled out the runny cookies, slid them back into the rest of the dough, then added the flour mixture. Those babies firmed right up.
Here’s hoping you all have a happy, non-runny cookie day.
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Well stink….at least you figured it out…..I made biscuits one time and couldn’t figure out why they were runny….I had only added half of the flour. It took me resorting to pop biscuits until the lightbulb finally came on! By the way….can I get that recipe for the breakfast cookies?