We all know the dilemma of a very over-ripe banana that just needs to be used before it starts to attract fruit flies in your kitchen. These cookies are perfect – especially if you have just one banana that needs to be used up. The banana also keeps the cookies very soft and moist – without being overpowering of banana flavor. They were a great, almost healthy dessert – and very much enjoyed by my niece and nephew! I hope you enjoy them too!
- 4 Tbsp. unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1 large banana, mashed
- 1 1/4 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups old fashioned oats
- 1 cup semisweet chocolate chips
1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars, mix until smooth and fluffy. Mix 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 by hand.
4. Drop cookie dough by heaping tablespoonfuls onto baking sheets that have been lined with parchment paper or Silicone baking mats.
5. Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
Makes about 2 1/2 dozen cookies
Source: Makes and Takes