Banana Oatmeal Cookies
This was such a great baking project we enjoyed in our kitchen recently! If you have a handful of overripe bananas this is an amazing fun recipe to use them up in. You'll have the best little tender banana bread-esque cookie bites stuffed with bits of chocolate. You just can't beat that!
We often over or under-buy bananas - I'm sure you've seen that meme:
So when the overripe bananas start piling up - pull this one out and give it a try! The cookies keep well on the counter for a few days, and they're just as good out of the refrigerator to keep them fresh a little longer (if they last that long).
Banana Oatmeal Cookies
Makes 4-dozen cookies (using 1 1/2 TBS sized cookie scoop)
1 cup butter softened
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 medium ripe bananas mashed
1 cup semisweet chocolate chips
- Cream the softened butter with the white and brown sugar in the bowl of a stand mixer on high, until lightened in color and creamy.
- Blend in the eggs, one at a time, until well incorporated and mixture is fluffy.
- Add in the vanilla, and the mashed ripe bananas. Whip for about a minute until very well incorporated and fluffy.
- In a separate bowl combine dry ingredients: flour, oats, baking soda, cinnamon, and salt. Whisk to combine. With mixer on low speed, incorporate dry ingredients into the wet (batter will be fairly "wet").
- Stir the chocolate chips in with a spatula, by hand.
- Chill dough for at least an hour.
- Preheat oven to 375 degrees, prepare two large baking sheets lined with silicone baking mats.
- Use a 1 1/2 TBS sized cookie scoop to place 1 dozen cookies per baking sheet (chill the dough between batches).
- Bake for 10-12 minutes, until golden brown along the top and bottom.
- Cool on the baking sheet for about 3 minutes before carefully moving to a cooling rack to complete cooling. The texture of these cookies is fairly soft, so handle gently especially when warm!
Recipe from Buns In My Oven
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