We buy a bunch of bananas every week, and while we eat the vast majority of them, there are always a few that we can’t get to. Banana bread, while delicious, can get boring week after week.
As usual, I had a few over ripe bananas in the refrigerator on Sunday and was looking for something different to bake with them. I LOVE oatmeal raisin cookies. While I keep rolled oats in the house, I never buy raisins. It is not the kind of thing I enjoy eating by itself. Instead of making oatmeal raisin cookies I decided to make banana chocolate chip oatmeal cookies. Combining two of my favorite ingredients into a cookie! They are the perfect grab and go breakfast snack!
Ingredients:
Unsalted Butter, 1/2 cup, melted
Unsalted Margarine, 1/4 cup, melted
Brown Sugar, 1 cup
White Sugar, 1/2 cup
Egg, 1
Ripe Bananas, 1 cup, mashed
Vanilla Extract, 1 teaspoon
Cinnamon, 1-1/2 teaspoons
Flour, 1-1/2 cups
Baking Soda, 1 teaspoon
Pumpkin Pie Spice, 1/4 teaspoon
Trader Joe’s Gluten Free Rolled Oats, 3 cups
Trader Joe’s Semi-Sweet Chocolate Chips, 1 cup
Cornstarch, 2 teaspoons
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Mix together the brown sugar, white sugar, vanilla extract, egg, butter, margarine and mashed bananas in a large bowl, until combined.
- Add the cinnamon, baking soda, pumpkin pie spice, flour and cornstarch, until combined.
- Slowly stir in the rolled oats and chocolate chips.
- Using a cookie scoop
, scoop the dough out onto a parchment paper lined cookie sheet
.
- Bake in the oven for 11-12 minutes or until the edges are just started to brown.
- Remove from the oven and allow to cool on the cookie sheet for 10 minutes. Then transfer to a cooling rack an additional 30 minutes to finish cooling.
- Store in an airtight container for up to five days.
These look super tasty! I need to try making them..