Banana
Banana oatmeal chocolate chip cookies with natural banana flavor, chocolate, and cinnamon—an ideal choice for breakfast.
Ingredients
quick-cooking oats
1¾cup
all-purpose flour
1½cup
baking powder
2 tsp
baking soda
¼tsp
salt
¾tsp
ground cinnamon
¾tsp
unsalted butter (softened)
½ cup (1 stick)
light brown sugar (packed)
1 cup
granulated sugar
½cup
large egg
1
vanilla extract
2 tsp
semisweet chocolate chips
1 cup (6 oz)
medium ripe banana (peeled and cut into ¼-inch pieces)
1
coarsely chopped pecans
1 cup
Instructions
1
Preheat and Prepare
Position the rack in the center of the oven and preheat to 375°F (about 190°C). Lightly grease two baking sheets.
2
Mix Dry Ingredients
In a medium bowl, mix the oats, flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3
Cream Butter and Sugars
Using an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium speed for about 1 minute. Add the egg and vanilla extract and beat until incorporated. Reduce speed to low and add the flour mixture in three additions, mixing until just combined. Stir in the chocolate chips, banana, and pecans with a wooden spoon (it's fine if the banana is slightly mashed).
4
Bake
Drop the dough by rounded tablespoonfuls onto the baking sheets, spacing them 2 inches apart. Moisten your hands to prevent sticking and gently flatten the dough. Bake one sheet at a time for 11 to 13 minutes until the bottoms are golden. Transfer the cookies to wire racks to cool completely.
