Banana Oatmeal Chocolate Chip Cookies

 

Banana Oatmeal Chocolate Chip Cookies

I love carbs, especially when they come in the form of really good bread. You know, a fresh baked baguette with thinly sliced radishes, a smattering of butter, and a sprinkle of sea salt. Combine that with a glass of Sancerre and you have a little bite of Katie dessert heaven.

Obviously, I’m not really a sweets person. Cookies, candy, and cakes have never been my thing. This sweets-aversion hasn’t exactly won me many friends, especially as a kid when I would ask for carrots in lieu of cake and ice cream at birthday parties. Doesn’t that scream “Miss Popular”?!

To overcome my “twigs and berries” stereotype, I started baking feverishly mastering all manner of cakes, candies, bars, cookies, and frozen treats. Unfortunately, this did nothing for my enjoyment of the traditional sugar-laden dessert. Luckily, my waist-line didn’t suffer but the hubby was ready to send me to baking rehab – or just kick me out of the house for awhile while his waistline recovered

Desperate for a dessert that wouldn’t feel like a compromise for the sugar lovers or me, I decided on one last ditch effort: banana oatmeal chocolate chip cookies (when the hubby was away on a business trip, of course). I had seen a bunch of these on various websites around and thought “what the heck! I love bananas and oatmeal!”

A few burned batches and tweaks later, I had achieved dessert nirvana. For over five years now, I have been whipping up these easy and delicious cookies for nearly every party I attend – as host or guest. Always a hit, I end up leaving with new friends – made while bonding over a delicious dessert.

Note: I like my cookies soft and gooey so you’ll notice that they have some almost raw cookie dough spots on the surface. You can cook them longer if you want for a crispier textutre, but my slightly biased opinion says to give it a whirl this way first. Enjoy!

Cookie

Eaten Cookies

Cookies on Plate_2

Banana Oatmeal Chocolate Chip Cookies

Eaten Cookies
  • 1 mashed banana
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 butter, softened
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup semisweet chocolate chips (I like to use the mini version - feel free to add a little extra if you're in a sweet-tooth kind of mood)
  • Cooking spray (optional - I use the Williams-Sonoma Gold Touch baking sheets and have found cooking spray to be unnecessary)

Preheat the oven to 350 degrees.

Combine the banana through vanilla extract together in an electric mixer on medium until smooth. Add the egg and beat well.

In a medium bowl, combine the all-purpose flour, oats, salt, and baking soda. With the mixer on medium, slowly add the flour mixture to the sugar and butter mixture until just combined.

Stir in the chocolate chips. (My little man likes to help me with this part; he gets a bite of the batter for his contributions)

Using a kitchen spoon, drop the batter onto the cooking trays (coat with cooking spray first, if using) in even portions. Mine are usually about 1" in diameter.

Cook one tray at a time for 8 minutes each, or until desired degree of doneness.

Transfer the cookies to a cooling rack. Because they're on the smaller side, they cool quickly which means you can the kiddos can dig in that much sooner!

Sidenote: Because of the short cooking time, they will appear to have uncooked spots on top. If you prefer them crispier, keep them in the oven a few extra minutes.

Sidenote 2: Once cooled, store in a sealed plastic bag for up to five days - if they last that long!

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