These Banana Oatmeal Chocolate Chip Cookies are the perfect way to use up bananas that are too brown to eat. Plus, they're easy to make at the last minute!
Preheat oven to 350 degrees F. 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.
Notes
Recipe Source: adapted with some changes from Cooking Light
Use a really brown (almost black) banana for sweeter cookies.
Some readers have reported success when making these banana oatmeal cookies with white whole wheat flour.