Banana Chocolate Chip Oatmeal Cookies

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 a cookie scoop, scoop the dough out onto a parchment paper lined cookie sheet.
  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 a cooling rack an additional 30 minutes to finish cooling.
  8. Store in an airtight container for up to five days.

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