Banana Oatmeal Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 164.0
- Total Fat: 7.2 g
- Cholesterol: 16.7 mg
- Sodium: 140.4 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 1.1 g
- Protein: 2.0 g
View full nutritional breakdown of Banana Oatmeal Chocolate Chip Cookies calories by ingredient
Number of Servings: 26
Ingredients
-
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup oatmeal (not quick-cooking)
2 cups (12 ounces) semisweet chocolate chips
2 bananas, cut into 1/4 to1/3 inch pieces
Directions
Position a rack in the middle of the oven. Preheat the oven to 350º F. Line 2 baking sheets with parchment paper and butter the paper (Note: I just used a silpat).
In a small bowl, stir the flour, baking soda, salt, and cinnamon together, set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the oatmeal. Mix in the chocolate chips until evenly distributed. Use a large spoon to mix in the banana pieces, mixing just until they are evenly distributed and some of the pieces are mashed but most are still visible, about 20 seconds.
Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart. Note: I used a large scoop.
Bake the cookies one sheet at a time until the edges are lightly browned and the tops look dry, about 18 minutes. Cool the cookies on the baking sheet for 10 minutes, than use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container, layered between sheets of wax paper, at room temperature for up to 3 days.
Number of Servings: 26
Recipe submitted by SparkPeople user KELLYHCWONG.
In a small bowl, stir the flour, baking soda, salt, and cinnamon together, set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the oatmeal. Mix in the chocolate chips until evenly distributed. Use a large spoon to mix in the banana pieces, mixing just until they are evenly distributed and some of the pieces are mashed but most are still visible, about 20 seconds.
Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart. Note: I used a large scoop.
Bake the cookies one sheet at a time until the edges are lightly browned and the tops look dry, about 18 minutes. Cool the cookies on the baking sheet for 10 minutes, than use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container, layered between sheets of wax paper, at room temperature for up to 3 days.
Number of Servings: 26
Recipe submitted by SparkPeople user KELLYHCWONG.