Thursday, December 9, 2010

Oatmeal Banana Chocolate Chip Cookies



Earlier this week I had 4 sad brown bananas looking at me from my countertop.  Usually my go-to is to make Banana Chocolate Chip Muffins (they are a serious favourite), but I wanted to try something else with my lonely bananas.  


I searched around and found this recipe on makeandtakes.com.  It was created and posted by Maria from Two Peas and Their Pod, another great cooking blog.




I will admit that I was worried when I was mixing these up, it seemed like there wasn't nearly enough liquid ingredients to go around.  But after I continued to mix everything together, the batter came together really well!


The banana flavour is quite subtle in these cookies, and we thought they were absolutely delicious!  They are also quite filling, so they made an amazing and quick breakfast for work.  I made 24 cookies from one batch.


Oatmeal Banana Chocolate Chip Cookies
  • 1/4 cup butter or margarine
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 banana, mashed
  • 1 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups Old Fashioned Oats
  • 1 cup chocolate chips (I used semisweet)
  1. Preheat your oven to 350 F and line a couple cookie sheets with parchment paper
  2. Cream together the butter, brown sugar, and granulated sugar until smooth
  3. In a second bowl, whisk together the flour, baking soda and salt
  4. Add the vanilla and egg to the butter/sugar mixture and mix well
  5. Add the mashed banana to the wet ingredients, and again mix well
  6. Add the flour to the wet ingredients, and mix until the batter just begins to come together
  7. Fold in the oats and chocolate chips until well distributed
  8. Drop large tablespoons onto the cookies sheets (I fit about 8 - 10 cookies per sheet) and bake until the edges are golden brown.  The original recipe said to bake for 15 - 18 minutes, but mine were done in 8 - 9 minutes
  9. Let cool, and Enjoy!

2 comments:

  1. I made these cookies and took them to work, they were a hit!! I used Splenda for both the white and brown sugar and they turned out great.

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  2. I am so glad that you liked them! Good idea with the splenda too :)

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