The bananas on my counter were screaming to be made into something. They were ripe with lots of brown spots. I love eating bananas but I hate them when they are too ripe. I like my banana to have just a hint of green to them. I know I’m weird but that’s how I like them! Anyways I was eyeing a banana muffin recipe I had found a few days ago but then I stumbled across a recipe for banana oatmeal chocolate chip cookies over at The Crepes of Wrath that I knew I had to make.
They were super simple to make and turned out pretty good. They might be a little too chocolaty for me though so next time I think I will put a little less in. I liked the chunks of banana in the cookies but I found that the chunks were too big. So next time I will cut the banana chunks into smaller pieces.
Banana Oatmeal Chocolate Chip Cookies
From The Crepes of Wrath
1 1/4 cups AP flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup oatmeal
2 cups (12 ounces) chocolate chips (I would use less next time)
2 bananas, cut into 1/4 inch pieces (I used 3 because that’s what I had)
Preheat oven to 350 degrees F
Line or grease your baking sheets. I always use silpt. I love them!
In a small bowl mix together the flour, baking soda, salt, nutmeg and cinnamon together and set aside.
In your mixer, beat the butter and sugars until completely blended. Scrape down the sides as needed. (I have a new beater blade that does this for you. It really makes it so much easier!)
Add the egg and vanilla and mix until blended.
On low speed add the flour mixture until it is just incorporated.
Mix in the oatmeal and then chocolate chips until evenly distributed.
Add the banana pieces and mix until they are evenly distributed. There will be some that are mashed and some that are still whole pieces. If you prefer you can mash all the bananas if you don’t want the whole pieces in your cookies.
Scoop the dough onto your prepared baking sheets. I always use a cookie scoop. I love those things! The one I used is a number 50.
Bake the cookies one sheet at a time until the edges are lightly browned and the tops look dry. Mine took about 15 minutes.
Let the cookies cool and enjoy!
I know a husband of mine who would go banannas over these, I am a dork I know! Gorgeous step by step photos too!
This sounds fantastic. I have a few over ripe bananas I was going to turn into banana bread, but I think this is an even better use. Thanks!
We used Quaker's cinnamon & spice instant oatmeal for added flavor (and less baking time). Be sure to not use the blender on your bananas because it made our batter really soupy which made the cookies spread too much.e
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I must agree.. GREEN BANANAS FOR THE WIN! These tasty cookies are a nice use for ugly nasty bananas though :). Thanks.