I’m back!! The concert was AMAZING! Matt Nathanson, The Fray and Train all in one magical night! The theatre where the concert was was gorgeous! It looked like it should be for Shakespeare plays. It had balconies and a castle like structure. It was a lot of standing and my legs were so tired, but it was all worth it. The long car rides with my friends were also a lot of fun. I did a lot of sleeping because cars put me to sleep!! My friend drove us both there and back without taking a nap. I don’t know how he did it, but boy am I glad he did because I would not have been able to do it. I’ll do the baking and leave the driving for other people. I am much better at the baking!
I baked up these cookies to put in my belly because I still have bananas in the freezer to use!!
As I baked them, they filled the kitchen with the smell of banana bread!! There isn’t much in the world that smells better than fresh banana bread. These cookies however did not have the texture of banana bread, but they also didn’t really have the texture of a normal oatmeal cookie. I don’t really know what to compare them to…but they tasted good!
These are best if they are eaten straight from the oven (then again what isn’t??) or within the first day or two. I think it’s because of the banana, but they get a little less pretty if you wait to long and they get extremely moist. They taste the same, but because they don’t look as good it’s just not the same:(
I don’t think I will ever make these again. Everyone liked them, but I don’t think anyone would request them again or need them again. I’d much rather have banana BREAD without chocolate chips! I really dislike chocolate CHIPS in my banana bread. I have had chocolate banana bread made with cocoa powder and that I like, but I hate the way that chocolate chips taste after they have been baked into the bread! It’s kind of weird, but it’s how I feel:) Don’t judge!
Banana Oatmeal Chocolate Chip Cookies
YIELD: about 14 medium/large cookies
PREP TIME: 10 minutes
COOK TIME: about 13 minutes
TOTAL TIME: : 3+ hours, for dough chilling
- 1 large egg
- 2 small/medium or 1 extra-large ripe bananas (about 1/2 heaping cup mashed banana)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened (1/2 of 1 stick)
- 2 teaspoons vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats (not instant or quick-cook because they act more like flour and aren’t suitable here)
- 1 1/4 cups all-purpose flour
- 1/2 to 1 teaspoon cinnamon, added to taste
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 1 1/4 cups semi-sweet chocolate chips
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don’t pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.