All around Asia, people are experiencing shortages of rice. Here in Japan, we have no BUTTER. Even in dairy-rich Hokkaido, no butter! I found a great cookie recipe that makes it all seem okay:
Peanut Butter Banana Raisin Cookies
INGREDIENTS
1 banana, peeled and mashed
1 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
2 egg whites or 1 egg
2 tablespoons molasses
2 cups whole wheat flour
1 teaspoon baking soda
1 cup rolled oats
1/2 cup raisins
1/2 cup chopped dark chocolate
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
Chill cookie dough, drop onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.
Of course, the peanut butter and oatmeal used in this recipe are ingredients I imported from home last month. Thanks to my wonderful mother for making yummy batches of peanut-butter cookies during her visit to Hokkaido! Yay!
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