Banana-Oat Chocolate Chip Cookies
Recipe GLPRd9f02a33774f29
Soft and chewy cookies made with mashed ripe bananas, quick oats, and semi-sweet chocolate chips. These wholesome treats feature the natural sweetness of banana combined with warm cinnamon spice and nutty oats. Perfect for a satisfying snack or dessert.
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Ingredients
1 1/4 cups all-purpose flour
1 cup quick oats
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 cup unsalted butter, softened
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1/2 cup mashed ripe banana
1 large egg
1/4 tsp vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts
Directions
Preheat your oven to 350°F. In a medium bowl, whisk together the flour, quick oats, baking soda, and ground cinnamon until well combined. Set this dry mixture aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, combine the softened butter, packed light-brown sugar, and granulated sugar. Beat until the mixture is smooth and creamy.
Add the mashed ripe banana to the butter mixture and beat until fully incorporated and smooth.
Add the egg and vanilla extract to the banana mixture and beat until well combined.
Reduce the mixer speed to low and slowly add the reserved dry ingredients to the wet mixture. Mix until just combined and no flour streaks remain.
Fold in the chopped pecans (or walnuts) and semi-sweet chocolate chips using a rubber spatula until evenly distributed throughout the dough.
Using a medium cookie scoop, drop slightly heaping portions of dough onto baking sheets lined with parchment paper or silicone mats, spacing them about 2 inches apart.
Bake in the preheated 350°F oven for 11 to 12 minutes, until the cookies are lightly set but still slightly soft in the center.
Allow the cookies to cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely. Store in an airtight container when fully cooled.
