Sorry it has been awhile since we have posted, but this recipe is definitely worth the wait. We adapted the original recipe taken from www.twopeasandtheirpod.com to make it even healthier and to use up some of the ingredients we had already. Halley and I doubled the recipe to have enough to share with our families and friends over the weekend. These cookies were definitely a hit, I even sprinkled one over my oatmeal on Saturday morning. Enjoy!
Banana Chocolate Chip Oatmeal Cookies
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/2 very ripe bananas, mashed (the more ripe the banana, the sweeter the cookie)
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old fashioned oats
- 1 cup semisweet chocolate chips (and we threw in about 1/4 cup butterscotch chips that I had in my fridge)
1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.
3. Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.
(If you like raw cookie dough, this may be some of the best I’ve ever had.)
4. Drop cookie dough by heaping tablespoons 2 inches apart onto baking sheets that have been lined with parchment paper (or aluminum foil in our case). Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
Side note: I accidentally left these in my car over the weekend and brought them back in yesterday to eat and the cookies tasted amazing. Do I recommend that you leave these out in your car for 24 hours? No, but I do recommend eating them warm, you can probably have the same effect as I did by just warming the cookie in the microwave for about 10-15 seconds…until the chocolate chips melt a little bit.