February 8, 2016

Banana-Oatmeal Chocolate Chip Cookies

This my friends is my new favorite cookie. And I'm not even exaggerating. I finally found it. And the funny thing is, it was the most unassuming recipe ever. I never would have thought these would be as good as they are.
These cookies are soft, fluffy, crunchy on the bottom, chocolatey, salty, have the perfect hint of banana and are downright awesome. As in, you really should always double the recipe because you can easily eat them all in one sitting.
And did I tell you how amazing they are fresh out of the oven?? Like the best in all the land. Good enough to make twice in one week even...just saying. ;)

Banana-Oatmeal Chocolate Chip Cookies
Slightly Adapted from Cooking Classy
Makes 2 Dozen
1 1/4 cups all-purpose flour
1 1/4 cups quick oats
1/2 tsp. baking soda
1/4 + 1/8 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup mashed ripe banana (about 1 large banana. Be sure to measure.)
1/2 tsp. lemon juice
1/4 cup unsalted butter, softened
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1/4 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, whisk together flour, oats, baking soda, salt and cinnamon for 20 seconds, set aside.
3. Mash bananas together with lemon juice. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together banana, butter, brown sugar and granulated sugar until smooth. Mix in egg and vanilla extract.
4. With mixer on low speed, slowly add in dry ingredients and mix until combined. Fold or mix in chocolate chips.
5. Scoop dough out using a medium cookie scoop (1 1/2-inches) and drop onto Silpat or parchment-lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 minutes (they should still be slightly soft). Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

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