Friday, October 8, 2010
Yes, it is true. These are soft, chewy, not overly sweet… and so addicting. I made these for a co-worker’s birthday and I got rave reviews on them. These tasted just like banana bread, but in cookie form. And what is not to love when you pair this bread cookies with some oatmeal and chocolate chips? These can be snacks, dessert, or even a breakfast on the go.
Oatmeal Chocolate Chip Banana Bread Cookies
1-1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
6 Tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar, packed
1 tsp vanilla extract
1 cup old-fashioned oats
1 cup semi-sweet chocolate chips
3 bananas, chopped
1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together the flour, baking soda and cinnamon; set aside.
3. In a large bowl, beat the butter, sugar and brown sugar until it resembles a crumbly texture (about 1 minute).
4. Add in the egg and vanilla and continue beating until mixture becomes smooth and creamy (about 1 minute).
5. Add in half of the flour mixture and blend in at a low speed.
6. Add in the remaining flour mixture and continue blending in on low, just until mixed.
7. Add in the oatmeal and chocolate chips; stir until evenly distributed throughout the mixture.
8. Using a wooden spoon, carefully mix in the banana pieces.
9. Using a tablespoon (I used my large cookie scoop= 3 Tbsp), drop the dough onto a baking sheet lined with parchment paper. Bake until the edges are lightly browned (about 17-18 minutes). (The center may appear a little soft, but the residual heat will continue to bake them.)
10. Carefully remove from the oven and let cool on pan for 10 minutes before transferring to a cooling rack.
11. Finish baking the remaining dough, following the same steps.
12. Store in an air-tight container or resealable bag for up to 4 days (or longer if kept refrigerated).
Yield: 18 Servings
Source: With a Cherry on Top