I was bored the other night, so I searched the depths of my pantry and discovered I had everything I needed to make these banana oatmeal chocolate chip cookies! I’ve never made banana cookies before because I was afraid that Kramer wouldn’t like them because he was always hesitant about the idea of banana cookies. He ended up loving these, though! They were perfect! Chewy and chocolaty and delicious! They really do taste like banana bread in cookie form, so maybe they should be called banana bread cookies. Recipe after the jump, as always.
What you’ll be needin’.
Beat together your butter and sugars. Add the egg and vanilla extract.
Combine your flour, cinnamon, nutmeg, baking soda, and salt. Mix it gradually into the sugar mixture.
Stir in the oats until just combined.
Then mix in your chocolate chips and banana pieces.
Roll into balls and place on your lined and/or greased baking sheet.
I added a little turbinado sugar on the tops of mine, of course.
Bake for about 18 minutes, and allow to cool completely.
- 1¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 6 tablespoons butter, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup oatmeal (not quick-cooking)
- 2 cups (12 ounces) chocolate chips
- 2 bananas, cut into ¼ to ⅓ inch pieces
- Turbinado sugar, for sprinkling (optional)
- Preheat the oven to 350 degrees F. Line or grease your baking sheet(s).
- In a small bowl, stir the flour, baking soda, salt, nutmeg, and cinnamon together and set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until smoothly blended, about 1 minute.
- Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute.
- On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the oatmeal, then the chocolate chips until evenly distributed.
- Use a large spoon to mix in the banana pieces, mixing just until they are evenly distributed and some of the pieces are mashed but most are still visible, about 20 seconds.
- Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart. (I just rolled the dough into balls with my hands) Sprinkle with turbinado sugar, if you like.
- Bake the cookies one sheet at a time until the edges are lightly browned and the tops look dry, about 18 minutes. Cool the cookies before stuffing them in your face!