Out of the Oven and on to the Baker’s Secret Cooling Rack!Paired with a Glass of MilkA Plate FULL of 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!
Unsalted Butter, 1/2 cup, melted
Unsalted Margarine, 1/4 cup, melted
Brown Sugar, 1 cup
White Sugar, 1/2 cup
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
Cornstarch, 2 teaspoons
- Preheat the oven to 350 degrees Fahrenheit.
- Mix together the brown sugar, white sugar, vanilla extract, egg, butter, margarine and mashed bananas in a large bowl, until combined.
- Add the cinnamon, baking soda, pumpkin pie spice, flour and cornstarch, until combined.
- Slowly stir in the rolled oats and chocolate chips.
- Using your Baker’s Secret Cookie Dough Scoop, scoop the dough out onto your Reynolds Parchment Paper lined Wilton Cookie Sheets.
- Bake in the oven for 11-12 minutes or until the edges are just started to brown.
- 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.
- Store in an airtight container for up to five days.