In an attempt to use up some extra-ripe bananas in something other than banana bread or muffins, I went on a recipe search for banana cookies. I’ve made banana cookies before and while they have turned out yummy, they seemed to be banana bread in cookie form. By this, I mean they turned out to be cake-like and moist, and not chewy like I wanted.
These were just what I was looking for. Not only did they look like a cookie, but they ate like a cookie too. The oatmeal gave them substance and chew and the banana flavor was subtle, but definitely there. I also used chopped dark chocolate instead of chocolate chips, so there were big chunks of chocolate to bite into along with tiny shreds of chocolate studded throughout each cookie. If you’re wanting the banana flavor to stand out more, I would omit the chocolate and maybe add some chopped pecans or walnuts for crunch.
Another great thing about this recipe? It only calls for TWO tablespoons of butter! I don’t think I have ever made a batch of cookies with that little butter, and 2 days later they were still moist and chewy (the few that were even left, that is). The bad thing about this recipe? The fact that there are only two tablespoons of butter in the whole recipe makes me think I can eat as many as I want. Oh well…maybe 5 banana cookies count as 1 serving of fruit?
Banana Oatmeal Chocolate Chip Cookies
adapted from Baking Bites
3/4 cup all purpose flour
1/4 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup mashed banana
1 tsp vanilla extract
1 1/2 cups old fashioned oats
1 cup chocolate chips (I chopped up a bar of dark chocolate)
Preheat oven to 350 degrees F and line baking sheet with parchment paper.
In bowl, combine the flours, baking soda, and salt. Set aside
In large bowl, cream together the butter with the sugars. Add the egg, mashed banana, and vanilla, and beat to combine.
On low speed or by hand, add the flour mixture and stir until combined.
Finally, stir in the oats and chocolate chips.
Drop the dough by tablespoons onto prepared baking sheet and bake 11-12 minutes, until light brown. Cool on baking sheet for 5 minutes, then transfer to cooling rack.
Makes about 2 dozen cookies.