Banana Bread Bear Claws
- 1 cup Rolled Oats
- 1 cup All-Purpose Flour
- 1 cup Whole Wheat Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 5 tablespoons Butter, Softened
- 1 tablespoon bacon grease
- 1/2 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 2 Bananas, About 1 cup
- 1/2 cup Mini Semisweet Chocolate Chips
- 1/4 cup slivered almonds
Directions:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, stir together the oats, flours, salt, baking powder and baking soda.
- Cream together the butter and brown sugar until well combined. Add the eggs and vanilla and cream until light and fluffy. Mix in the mashed banana.
- Add the dry ingredients and mix until just combined. Stir in the chocolate chips.
- Chill the dough for one hour.
- To make large bear paws, scoop the cookie dough onto the baking sheet using a large cookie or ice cream scoop, mine was 3 tablespoons.
- With damp hands, flatten the dough into and oval shape, about 1/2 inch thick. Use a knife to mark the “claws”. Bake for 12-13 minutes until lightly browned and set.
- For mini bear paws, scoop out about 1/2 tablespoon sized scoops, flatten into small ovals, and mark claws. Bake for 8-10 minutes until lightly browned.
- Immediately after taking the cookies out of the oven re-mark the “claws” with a knife so they’re visible.
- Allow to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. Cookies will stay soft and cake-like. You can also freeze them for up to 3 months.