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Banana-Oatmeal Chocolate Chip Cookies

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Yield 2 dozen (serving size: 1 cookie)
"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.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 115
  • fat 3.6 g
  • satfat 2 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 19.1 g
  • fiber 1.2 g
  • cholesterol 14 mg
  • iron 0.9 mg
  • sodium 121 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.

  3. 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.

  4. 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.