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Max Power's Banana Cookies

Max Power's Banana Oatmeal Cookies
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20
Author Cookie Madness

Ingredients

  • 1 cup all-purpose flour 140 grams
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup rolled oats
  • 1/3 cup flaked coconut can omit
  • 3/4 cup firmly packed light brown sugar 150 grams
  • 6 Tbs. unsalted butter room temp (84 grams)
  • 1/3 cup mashed banana
  • 1 large egg room temp
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped toasted nuts (I used toasted almonds)

Instructions

  • Preheat an oven to 325°F. Line 2 baking sheets with parchment paper.
  • In a bowl, thoroughly stir together the flour, baking soda, and salt, then stir in the oats and coconut. In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy. Stir in the banana, egg and vanilla. Stir in the flour mixture, about 1/2 cup at a time, then stir in the chocolate and nuts.
  • Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake one sheet at a time until golden brown, 12 to 15 minutes.
  • Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.