I found these cookies to be delicious! After reading some reviews about there not being enough banana flavor, I added about 1/2 tsp. of banana extract and it really helped the banana flavor shine through nicely. I only baked them for 12 minutes and they turned out perfectly! I will make these again the next time I have an overripe banana sitting around!
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)
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Amount per serving
- Calories: 115
- Fat: 3.6g
- Saturated fat: 2g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.3g
- Protein: 2g
- Carbohydrate: 19.1g
- Fiber: 1.2g
- Cholesterol: 14mg
- Iron: 0.9mg
- Sodium: 121mg
- Calcium: 10mg
- 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
- 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.
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