"Mashed ripe banana adds sweetness and flavor to these chocolate chip cookies. I found I could reduce the usual amount of sugar and butter." --Cathy Brixen, Phoenix, Ariz.
1/2 cup mashed ripe banana (about 1 medium)
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
5.6 ounces all-purpose flour (about 1 1/4 cups)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
Light and fluffy! A great combination of all flavors. I used the modification of 1 cup of mashed bananas and 1 3/4 cups oats, but I added 3/4 cup walnuts and 3/4 dark chocolate chips. I reduced the baking time to 14 minutes. Will definitely make these again! Yum!!
Delicious! I love hearty oatmeal cookies! I forgot the vanilla and they were still wonderful! My husband and friends loved them. I will probably add walnuts next time for even more banana bread nostalgia.
I only cooked these at 350 for about 11-13 minutes, until they had golden edges. I think they would be hard as a rock at 18 minutes.
These have already earned a spot on my healthy cookie rotation!
Really wonderful cookies! They were so easy to make. My 8 year old helped stir in the chips and scoop them onto the cookie sheets. The only ingredient change I made was to use a 50/50 white and whole wheat blend of flour. Mine were perfectly done at 12 minutes. Any longer and they would have been overcooked. Will definitely make again!
Made these to use up a very ripe banana and while they are okay, I thought they turned out a bit dry. I also found the banana bread similarity and I think if I made them again, I would use walnuts instead to emphasize that. They could be good "banana bread" cookies. The cooking time was too long for me as well, would reduce in the future. In the end they were okay, but I doubt I'll bother repeating -- too many other potentially delicious recipes to try!
I actually forgot to put the salt in, but i added cinnamon and left out the chocolate chips for half of the recipe. THEY WERE DELICIOUS! I can't keep my hands off them!! Also I spooned them out much smaller than the recipe calls for so that I made 4 dozen cookies.
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