One of my friends posted on Facebook that her desk drawer smelled like banana bread due to the over ripe bananas she was storing. I recommended she make banana bread. 10 minutes later the bananas were on my desk and she said I should make banana bread.
Oh gee, twist my arm; I guess I’ll have to bake. But banana bread just didn’t sound like fun so I searched for something different. This cookie recipe caught my eye – I’ve tried other banana cookie recipes but they all turned out more cake like. But with the oats I knew this would turn out to be more cookie like and substantial.
I was very pleased with the finished product! The cookie was chewy and had great flavor. It was golden color from the brown sugar. The chocolate chips are a must. They didn’t rise too much but that could have been my fault. I’d definitely make these again.
Give these a try next time you forget to eat your ‘naners!
Oatmeal Banana Chocolate Chip Cookies
2 cups flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
4 tbsp butter, soft
1 cup sugar
1 cup brown sugar
½ mashed banana (2 medium)
2 tsp vanilla extract
3 cups oats (I used quick cooking)
1 ½ cups chocolate chips
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Whisk together flour, baking powder, baking soda and salt in a small bowl. Set aside.
In a large bowl, cream together the butter and the sugars until smooth – about 1-2 minutes. Add in eggs and bananas, and vanilla extract and mix until combined.
Slowly add in the flour mixture. Stir in the oats and chocolate chips.
Use a cookie scoop or tablespoon to drop dough onto prepared baking sheet. You can keep dough in refrigerator between batches.
Bake for 11-14 until set and lightly browned.
Remove from oven and let cookies cool for 5 minutes on the pan before transferring them to a wire rack to cool completely. I like to just slide the parchment paper to the cooling rack, and then allow them to cool before removing from parchment paper.
Makes about 4 dozen cookies.