It’s my mission to try every version I can. Unfortunately, I’ve never found one I didn’t like.
I loved this Banana-Oatmeal Chocolate Chip Cookie. You really taste the banana flavor in the background and the cookie stays really moist.
By using banana you are able to add sweetness and flavor while reducing the amount of sugar and butter in a typical chocolate chip cookie. Very nice wouldn’t you say?
This is almost health food right? Well, I can pretend anyway.
I do think you’ll like them. They passed the husband test so I would say thumbs up for this one.
Let’s make them…
Combine 1/2 cup banana, 1/2 cup brown sugar, 1/4 cup butter, 1/4 cup granulated sugar and 1 teaspoon vanilla extract in a large bowl; beat with a mixer at medium speed until smooth. Add one egg; beat well.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 cups oats, 1 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well-blended. Stir in 1 cup chocolate chips.
Drop batter by heaping Tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray or on a silicone baking sheet. Bake at 350 for 18 minutes or until golden.
Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
These are disappearing fast over here.
You will love em’.
Banana-Oatmeal Chocolate Chip Cookies
Adapted from Cooking Light
1/2 cup mashed ripe banana (about 1 medium)
1/2 cup packed light brown sugar
1/4 cup butter, room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
5.6 ounces all-purpose flour (about 1-1/4 cups)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Combine 1/2 cup banana, 1/2 cup brown sugar, 1/4 cup butter, 1/4 cup granulated sugar and 1 teaspoon vanilla extract in a large bowl; beat with a mixer at medium speed until smooth. Add one egg; beat well.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 cups oats, 1 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well-blended. Stir in 1 cup chocolate chips.
Drop batter by heaping Tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray or on a silicone baking sheet. Bake at 350 for 18 minutes or until golden.
Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
One Year Ago: The Ugly Stepsista’
