Banana Pudding Cookies

I've had a cookie idea brewing for a few years now. And I'm not quite sure why it took me so long to work out my idea. It only took me about 15 minutes to figure out exactly what needed to happen. And it worked out the first time I tried. The joy and frustration was comical to say the least. It took me 3 or 4 years to "create" a cookie that was destined to be successful. Lesson learned: The next time I get a good idea about a new recipe, act on it.

This "Banana Pudding Cookie" recipe was inspired by a faint memory of a cookie I had only one time when I was a little girl: maybe 5th grade. I didn't really know much about cooking back then, so I didn't really think about what I was eating or what was in them... But I have ever since. I don't remember who made the cookie, where I had it, or if it's just a figment of my imagination all together. It's real now, though! Don't let the name fool you. It's nothing like the banana pudding we've all inevitably had at some point in our lives (You know, the mushy mess of banana slices, fake banana flavored pudding and vanilla wafers?). You will not be knocked over the head with the flavor of banana, it is not like banana nut bread, and it contains a package of vanilla pudding mix which gives it a really pleasant creaminess. They're moist and chewy... come on, who doesn't love that in a cookie?! I love them, so does my husband, and my 4 year old probably loves them more than both of us combined! I hope you'll try them and let me know how you like them!

Banana Pudding Cookies

1 1/2 sticks unsalted butter (softened)
1 cup sugar
1 egg
1 ripe banana (smashed well)
1 tsp. vanilla extract
1 1/2 cups flour
1 small package instant vanilla pudding mix (3.8 oz)
1 tsp. baking soda
1/4 tsp. salt
1 cup oatmeal (quick-cooking)

Preheat oven to 350 degrees.

Cream butter, sugar, egg, and vanilla until very smooth. Add smashed banana goo and mix well. In a separate bowl, combine flour, pudding mix, baking soda, salt, and oatmeal. Stir until combined. Add to wet mixture. Stir until well incorporated. Refrigerate dough for about 30 minutes. Drop onto cookie sheets. Bake for 10-14 minutes until golden.

*Refrigerating the dough helps the dough keep its shape a little better while baking. You may omit the refrigeration part, your cookies will just be a little flatter.

**Baking time will obviously vary depending on how big you make your cookies. I tend to make big cookies, so mine take longer!