I’m loving oatmeal cookies lately, can you tell? I recently posted a Pumpkin Oat Chocolate Chip Cookies and Zucchini Oat Chocolate Chip Cookies, and they are both quickly becoming two of my more popular recipes. If I’m loving them and you guys are enjoying them too then we may as well add another to the recipe box.
I love these Banana Oatmeal Chocolate Chip Cookies because how often do you have just one lone speckled banana sitting there waiting to be used? I absolutely love banana bread but that always takes a few ripe bananas, which I don’t always have because we are smoothie lovers around here. These cookies taste a lot like banana bread but in a soft and slightly chewy cookie form. The great thing about these is that they use about half the butter of a traditional oatmeal cookie because of the banana. When testing recipes I actually started out with different ratios including a full stick of butter, and the cookies kept spreading and ended up flat and even a little crisp. Why add more butter than needed right? With a lesser amount of butter that just means I get to eat a few more right :)?
Milk and cookies, I think you need them in your life today. Enjoy!
- 1 1/4 cups all-purpose flour
- 3/4 cup + 2 Tbsp quick oats
- 1/2 tsp baking soda
- 1/4 + 1/8 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup mashed ripe banana (about 1 large banana. Be sure to measure.)
- 1/2 tsp lemon juice
- 1/4 cup unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large eggs
- 1/4 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt and cinnamon for 20 seconds, set aside.
- Mash bananas together with lemon juice. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together banana, butter, brown sugar and granulated sugar until smooth. Mix in egg and vanilla extract. With mixer on low speed slowly add in dry ingredients and mix until combined. Fold in nuts and chocolate chips (you can set aside some of the chocolate chips to press into the tops before baking if you want them to show through).
- Scoop dough out using a medium cookie scoop (1 1/2-inches. Fill slightly heaping) and drop onto Silpat lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 11 - 12 minutes (they should still be slightly soft). Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- Recipe Source: adapted with some changes from Cooking Light