Banana Oatmeal Chocolate Chip Cookies
User Reviews
5
Banana Oatmeal Chocolate Chip Cookies
Description
Banana Oatmeal Chocolate Chip Cookies are made by first whisking together dry ingredients including flour, quick oats, baking soda, salt, and cinnamon. The bananas are mashed with lemon juice, then creamed with softened butter and sugars for a moist base. An egg and vanilla extract enhance the structure and flavor. The dry ingredients are incorporated gently to maintain a tender crumb. Chopped pecans and semi-sweet chocolate chips are folded in, adding nutty crunch and bursts of chocolate.
Cookies are portioned on Silpat-lined sheets and baked at 350°F for 11 to 12 minutes until just set but still slightly soft in the center, ensuring a chewy texture. Cooling on the sheet before transferring helps them firm up without becoming hard. They store well in an airtight container, maintaining softness.
Using very ripe banana enhances natural sweetness and moistness. Substituting white whole wheat flour is possible, preserving texture. These cookies offer a comforting balance of banana moisture combined with classic oats and sweet chocolate chips, friendly for a cozy snack or dessert.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup + 2 Tbsp quick oats
- 1/2 tsp baking soda
- 1/4 tsp (heaping) salt
- 1/4 tsp ground cinnamon
- 1/2 cup banana about 1 large banana. Be sure to measure, mashed ripe
- 1/2 tsp lemon juice
- 1/4 cup butter softened, unsalted
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 egg large
- 1/4 tsp vanilla extract
- 3/4 cup chocolate chips semi-sweet
- 1/2 cup pecans or walnuts, chopped
Instructions
- 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
- Use a very ripe, almost black banana for sweeter and more flavorful cookies.
- White whole wheat flour can substitute all-purpose flour for a nuttier taste and added fiber.
- Store cookies in an airtight container at room temperature to keep them soft.
- Pressing some chocolate chips on top before baking makes them more visible on the cookie surface.
User Reviews
Overall Rating
5
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