Oatmeal Banana Cookies

Soft and puffy oatmeal cookies are made with ripe bananas. Add chocolate chips and a pinch of cinnamon for a delicious dessert that goes well with milk, coffee, or even for breakfast.

Ingredients :

• 1 cup (135g) all-purpose flour

• 1/2 cup rolled or quick oats (78g)

• 1 tablespoon (15g) cornstarch

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon cinnamon

• 1/8 teaspoon salt

• 1 small overripe banana (enough for 1/4 cup mashed)

• 1/2 cup (117g) unsalted butter, melted

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup (100g) brown sugar, firmly packed

• 1/4 cup (55g) granulated sugar

• 1/2 cup (75g) walnuts, chopped

• 1/2 cup (75g) chocolate chips

STEPS :

     1. Preheat the oven :

Place a rack in the center of the oven and heat it to 350 degrees. Two parchment-lined baking sheets should be set aside.

     2. Mix the dry ingredients :

Combine the all-purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon, and salt in a small mixing dish.

     3. Mash the banana, then add the butter, sugars, and egg :

Mash the overripe banana until it is a puree in a medium basin. You'll need roughly 1/4 cup.

Stir in the melted butter. Stir in the brown and white sugars to the banana mixture. The egg and vanilla extract are then added.

     4. Finish the dough :

The dry ingredients should be incorporated after the wet ones. Mix in the walnuts and chocolate chips until fully combined.

Your dough could be dry or wet. It is frequently determined by the brand and type of oats used. Let your dough to rest for 20-30 minutes if it is wet so the oats can absorb some of the liquid. Fold in a couple more tablespoons of flour if it's still too loose to scoop.

     5. Scoop and bake :

Scoop out dough (approximately 2 tablespoons per cookie) onto the lined baking pan, spacing them 2 inches apart because they will spread somewhat when baking.

For 10-12 minutes, bake the cookies. On the middle rack of the oven, I bake one sheet of 6-8 cookies at a time in batches. If you're baking two sheets at once, rotate them halfway through from top to bottom and back to front.

After the cookies have spread out, are golden brown, dry to the touch on top, and crispy around the edges, they are done. If you gently press one down, it should still be soft but not wet. When they cool, the cookies harden.

     6. Cool :

After the cookies are done baking, use a thin metal spatula to transfer them to a wire rack to cool.

With milk, serve the cookies.

     7. Store :

After baking, refrigerate the cookies in an airtight jar at room temperature for 1 week.

Or, do what I do and freeze half of them in zip-top bags for up to 2 months. When ready to eat, microwave the cookie for 30-60 seconds, or until soft.