These Oatmeal Banana Chocolate Chip Cookies are from Heidi in Colorado who says she likes them because “they’re good for kids”. They’re good for adults too, apparently, because I’ve made them several times already for my extended family.
The recipe is from a canister of store brand oatmeal and both Heidi and I have altered it somewhat. I used unsalted butter and added salt and used bittersweet chocolate chips and add toasted pecans. Heidi mentioned that using smaller chocolate chips helped distribute the chocolate better, but instead of buying mini chips, I just cut some of the bittersweet chips up with a chef’s knife.
If you try the recipe, let me know!
Heidi's Oatmeal Banana Chocolate Chip Cookies
- 12 tablespoons (84 grams) unsalted butter, softened
- 1 cup (200 grams) brown sugar
- 1 egg, beaten
- 1 1/2 cup (200 grams) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 scant teaspoon salt (optional) – use only if using unsalted butter or shortening
- 1 teaspoon cinnamon (Anna and Heidi both omitted)
- 1 teaspoon vanilla
- 1 3/4 cup old-fashioned oatmeal
- 1 cup mashed banana (3-4 very ripe bananas)
- 1/2 cup chocolate chips
- 1/2 cup toasted chopped pecans
- Preheat oven to 350 degrees F.
- With an electric mixer, beat the butter and sugar. Mix in egg, then add the vanilla and stir well, scraping bowl often. Add the baking soda and salt and beat until well blended, then add the flour and stir until blended. Add the oatmeal and stir well, then fold in mashed banana, chocolate chips and pecans.
- Drop by tablespoons onto parchment lined baking sheets and bake for 11-13 minutes or until cookies appear set. Let cool on wire rack.