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 eggs
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.
