Friday, February 13, 2015

Oatmeal Banana Chocolate Chip Cookies

These soft, tender cookies are delicious, they are a perfect combination banana and chocolate go together, oatmeal and banana go together perfectly. These are so good, perfect balance of ingredients that all work amazing when added into 1 cookie. These are easy to make no need to refrigerate dough, and in 12 minutes you will have a cookie everyone will love..

I always, and I mean always go out searching for brown banana's, They are on my counter everyday, also oatmeal, chocolate chips, whole wheat and all purpose flour, coconut oil, nuts, cinnamon are all great to have on hand and you can always have something to bake if having company or you want cookies or bar recipes. I love this recipe I found these are all my favorite ingredients..


  • 1 1/4 cups all-purpose flour
  • 3/4 cup + 2 Tbsp quick oats
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/4 tsp ground cinnamon
  • 1/2 cup mashed ripe banana, about 1 large banana or 2 small
  • 1/2 tsp lemon juice
  • 1/4 cup butter, softened
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large eggs
  • 1/4 tsp vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans, (I personally prefer NO nuts, I do not use the nuts, just once I tried, they were still amazing but overpowers the delicious other ingredients taste )I would recommend using another 1/2 cup of chocolate chips but people love nuts, so this recipe is adaptable to either use or not use (so if you do not desire nuts you can just add another 1/2 cup chocolate chips)
  • 1. Preheat oven to 350 degrees. 
  • 2. In a large mixing bowl whisk together flour, oats, baking soda, salt and cinnamon until combined then set aside.
  • 3. In a small bowl mash the bananas together with lemon juice.
  • 4. In a large bowl of a stand mixer fitted with the paddle attachment or if you don't have a stand  a hand mixer will work. Then add in the banana, butter, brown sugar and granulated sugar until smooth. 
  • 5. Mix in egg and vanilla extract. Place mixer on low speed slowly add in dry ingredients and mix until just combined. Fold in chocolate chips and nuts if using and just stir until combined. Also another trick I learned is to set aside a few chips and after scooping the dough onto the cookie sheet top with some chips to make them look nicer.
  • 6. Scoop dough out using a medium heaping cookie scoop and drop onto parchment lined baking sheets spacing about 2 inches apart. Bake in preheated oven 11 - 12 minutes (they will be soft). Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely, then store in a airtight container.

  • Recipe and photo source:

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