Wednesday, August 18th, 2010
I know what you must be thinking: didn’t I just read something about bananas? The back-to-back banana recipes were truly unintentional and yes, I do know how to bake other things, thank you.
It’s okay, though, because the last recipe and this one could not be much different if they tried. This little ditty (which is definitely not vegan, by the way) is brought to you by the lovely Maria from Two Peas and Their Pod. Maria is a fellow Salt Lake City blogger and always posts delicious-looking recipes and even better pictures. This is the first recipe of hers that I’ve tried and it will definitely not be the last.
These cookies have all the moisture and sweetness you’d expect from banana bread, but also the wonderful earthiness of oatmeal and a sprinkling of chocolate chips. Plus they’re in cookie form, which is automatically better in my book.
I’ll confess that for once in my life I did not have chocolate chips on hand, but did have a ton of Hershey’s kisses, so I chopped up a handful and went to town. Yum.
Banana Oatmeal Chocolate Chip Cookies
Two Peas and Their Pod
Makes about 2 dozen cookies
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 large banana, mashed
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old fashioned oats
1 cup semisweet chocolate chips
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.
Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.
Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or silicone baking mats. Bake at 350°F for 15 to 18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.