Bananas fare poorly in our kitchen. Perhaps we have improper air flow, or really need one of those banana hanger gadgets. Either way, before I know it even the greenest of bananas turn spotted and brown on our counter top. When I pass them, I swear they whisper that I’m a bad hostess.
I once asked Mike if a particularly leopard-looking bunch was a nonverbal request for banana bread, to which he replied, “no, but if you wanted to make some that would be nice.” I thought about making banana bread with our uber-ripe bananas tonight, but then I flipped through a cookie book and found a sticky note, left by Mike, on the page with this recipe. I suspect that adding a bit of peanut butter to the batter would make them even more enticing, so stay tuned for Peanut Butter Banana Chocolate Chip Cookies in another post.
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons butter, slightly softened
- 2/3 cup sugar
- 1/3 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup thoroughly mashed very ripe banana (2 small bananas or 1 medium banana)
- 1 cup old-fashioned oats
- 1 cup milk chocolate chips
Preheat oven to 350 degrees
Line several baking sheets with foil and spray with cooking spray.
In a medium bowl, stir together flour, baking soda, and salt; set aside.
In a mixing bowl, cream together butter and sugars.
Add egg and vanilla and beat well.
Add flour mixture and banana and beat until combined.
Stir in oats and chocolate chips until well combined.
Using a two-inch cookie scoop, drop cookies onto prepared baking sheets about two inches apart; you should have six cookies per sheet.
Bake for 12-14 minutes, until light golden brown all over and centers are almost firm when pressed.
Transfer baking sheet to a wire rack and allow to stand for 2-3 minutes to firm up slightly.
Transfer cookies from the baking sheet to another wire rack to cool completely.