I modified a recipe for Banana Oatmeal Cookies into Chocolate Chip Banana Oatmeal Cookies. It's so good if you love banana with chocolate!!
Chocolate Chip Banana Oatmeal Cookies
(original recipe by Lois, modified by Philip)
This cookie recipe takes about 10 minutes to prepare, approximately 15 minutes cooking time per batch, and about 36 servings ready in about 1 hour 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C) and grease cookie sheets. It will be easier to clean the cookie sheets later if you use parchment paper instead of greasing the sheets.
Whip and fluff:
3/4 cup butter at room tempurature
1/2 cup packed brown sugar
1/2 cup Turbinado (raw cane) sugar
Add to sugar mixture:
1 large egg
2/3 cup mashed, very ripe banana
1 teaspoon pure vanilla extract
In a separate bowl, sift together:
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
one big pinch of ground nutmeg
Pour flour mixture into the banana batter and mix well. Measure and add:
3 cups rolled oats
1/2 cup crushed almond slices
1/2 cup semi-sweet mini chocolate chips
1/2 cup semi-sweet regular chocolate chips
Mix until even. The batter should be thick and chunky. Drop one inch spoonfuls of batter onto the cookie sheets and leave room for spreading. Prepare them in rows and ready for baking.
Bake for 8 to 10 minutes in a preheated oven. Depending on your oven, cooking times might vary. Allow cookies to cool on cookie sheets for 5 minutes, then place the cookies on racks. I tend to watch the cookies at the end of 8 minutes and make a guess if it needs more baking time or just pull them out to cool.
ENJOY!
(original recipe by Lois, modified by Philip)
This cookie recipe takes about 10 minutes to prepare, approximately 15 minutes cooking time per batch, and about 36 servings ready in about 1 hour 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C) and grease cookie sheets. It will be easier to clean the cookie sheets later if you use parchment paper instead of greasing the sheets.
Whip and fluff:
3/4 cup butter at room tempurature
1/2 cup packed brown sugar
1/2 cup Turbinado (raw cane) sugar
Add to sugar mixture:
1 large egg
2/3 cup mashed, very ripe banana
1 teaspoon pure vanilla extract
In a separate bowl, sift together:
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
one big pinch of ground nutmeg
Pour flour mixture into the banana batter and mix well. Measure and add:
3 cups rolled oats
1/2 cup crushed almond slices
1/2 cup semi-sweet mini chocolate chips
1/2 cup semi-sweet regular chocolate chips
Mix until even. The batter should be thick and chunky. Drop one inch spoonfuls of batter onto the cookie sheets and leave room for spreading. Prepare them in rows and ready for baking.
Bake for 8 to 10 minutes in a preheated oven. Depending on your oven, cooking times might vary. Allow cookies to cool on cookie sheets for 5 minutes, then place the cookies on racks. I tend to watch the cookies at the end of 8 minutes and make a guess if it needs more baking time or just pull them out to cool.
ENJOY!
Tags: