BAKE ME: Banana Chocolate Chip Oatmeal Cookies

BAKE ME: Banana Chocolate Chip Oatmeal CookiesOut of the Oven and on to the Baker’s Secret Cooling Rack!BAKE ME: Banana Chocolate Chip Oatmeal CookiesPaired with a Glass of MilkBAKE ME: Banana Chocolate Chip Oatmeal CookiesA Plate FULL of CookiesBAKE ME: Banana Chocolate Chip Oatmeal CookiesCookie Glamour Shot

We buy a bunch of bananas every week, and while we eat the vast majority of them, there are always a few that we can’t get to.  Banana bread, while delicious, can get boring week after week.

As usual, I had a few over ripe bananas in the refrigerator on Sunday and was looking for something different to bake with them.  I LOVE oatmeal raisin cookies. While I keep rolled oats in the house, I never buy raisins. It is not the kind of thing I enjoy eating by itself.  Instead of making oatmeal raisin cookies I decided to make banana chocolate chip oatmeal cookies. Combining two of my favorite ingredients into a cookie!  They are the perfect grab and go breakfast snack!

Ingredients:

Unsalted Butter, 1/2 cup, melted

Unsalted Margarine, 1/4 cup, melted

Brown Sugar, 1 cup

White Sugar, 1/2 cup

Egg, 1

Ripe Bananas, 1 cup, mashed

Vanilla Extract, 1 teaspoon

Cinnamon, 1-1/2 teaspoons

Flour, 1-1/2 cups

Baking Soda, 1 teaspoon

Pumpkin Pie Spice, 1/4 teaspoon

Trader Joe’s Gluten Free Rolled Oats, 3 cups

Trader Joe’s Semi-Sweet Chocolate Chips, 1 cup

Cornstarch, 2 teaspoons

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix together the brown sugar, white sugar, vanilla extract, egg, butter, margarine and mashed bananas in a large bowl, until combined.
  3. Add the cinnamon, baking soda, pumpkin pie spice, flour and cornstarch, until combined.
  4. Slowly stir in the rolled oats and chocolate chips.
  5. Using your Baker’s Secret Cookie Dough Scoop, scoop the dough out onto your Reynolds Parchment Paper lined Wilton Cookie Sheets.
  6. Bake in the oven for 11-12 minutes or until the edges are just started to brown.
  7. Remove from the oven and allow to cool on the cookie sheet for 10 minutes. Then transfer to your Baker’s Secret Cooling Rack for an additional 30 minutes to finish cooling.
  8. Store in an airtight container for up to five days.

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