Try saying Banana Oatmeal Chocolate Chip Cookies three times fast. Now you deserve to eat a cookie! This recipe happens to be one of my all-time favorites. The bananas turn this into a soft and moist cookie and the touch of cinnamon really adds a unique twist on the typical oatmeal cookie. Soft, sweet, and just what you need at the end of a long day. Delicious.
Banana Oatmeal Chocolate Chip Cookies
adapted from the essential chocolate chip cookbook
1 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
6 Tbsp butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 tsp vanilla
1 cup oatmeal
2 cups semisweet chocolate chips
2 bananas, cut into 1/4-1/2 inch pieces
Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
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, sugar, and brown sugar until smoothly blended, about 1 minute. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add in the flour mixture, mixing just until incorporated. Mix in the oatmeal. Then 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.
Using a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing the cookies about 3 inches apart. Bake the cookies until the edges are lightly browned and the tops look dry, about 18 minutes. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.