Banana-Oatmeal Chocolate Chip Cookies

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

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Cathy Brixen, Phoenix, Arizona,

July 2009