There's really nothing quite as tasty, homey, and satisfying as a perfectly baked, perfectly chewy, perfectly buttery, and perfect chocolate ratio as a chocolate chip cookie. I mean, really. What's better? But once you bake up a batch of them, it's hard to resist eating 6 warm cookies right out of the oven, isn't it? For me it is!
Suppose I were to tell you there are some chocolate chip cookies out there that aren't so bad... suppose I said there's no artificial sweetener or that weird xylitol stuff, no flour substitute, no less flavor. But two lovely additions... oats and bananas. I, personally, love oatmeal chocolate chip cookies and I can whip up a mean batch of those.
But here we have a lovely dozen oatmeal chocolate chip banana cookies. Because of the natural sweetness of the banana and the extra moisture it provides, you're able to reduce the butter to 1/4 cup and the sugar is lessened as well. They taste like a cross between a chocolate chip cookie and banana bread. They have more of a cakey texture, and they are plenty buttery. It's like the banana tricks you. I love soft cookies, and these hit the mark. I made them for a BBQ we had on my patio, and they were all gone by the end of it. Every last crumb.
Oatmeal Chocolate Chip Banana Cookies
Makes about 12 large cookies
1 1/4 cups all-purpose flour
3/4 cup + 2 Tbsp quick oats
1/2 tsp baking soda
1/4 + 1/8 tsp salt
1/4 tsp ground cinnamon
1/2 cup mashed ripe banana (about 1 large banana. Be sure to measure.)
1/2 tsp lemon juice
1/4 cup unsalted butter, softened
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1/4 tsp vanilla extract
3/4 cup semi-sweet chocolate chips
1. Preheat oven to 350°.
2. Whisk together first 5 ingredients in large bowl.
3. Mash banana and lemon juice together in a small bowl until well mashed.
4. In an electric mixer, whip butter until creamy. Add sugars and mix until incorporated. Add in egg and vanilla and mix until incorporated.
5. Add dry ingredients slowly and mix until just combined. Fold in chocolate chips.
6. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10-11 minutes or until just set. They will look under baked, but will continue to cook. This will keep them soft! Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
Adapted from Cooking Classy