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 Cooking Light

More From Cooking Light

Nutritional Information

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

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. 1. Preheat oven to 350°.
  2. 2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
  3. 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. 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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