Admittedly, I was never a huge fan of bananas until this recipe! These cookies are really tasty and I've found them to be a huge hit in our home. Technically, bananas are an herb not a fruit; nonetheless, bananas are great inside these cookies! They're as wonderful as they are chewy and crispy.
Ingredients
1 3/4 cup rolled oats
1 1/2 cup all-purpose flour
3/4 tsp salt
1/4 tsp baking soda
1 tsp cinnamon, ground
1/2 cup butter, unsalted, softened and chopped in bits (Susie's Tips and Tricks below)
1 cup brown sugar, firmly packed
1/2 cup white sugar
1 egg
2 tsp vanilla extract
1 cup chocolate chips
1 medium banana, chopped in small 1/4" bites
1/2 cup cranberries, dried (see note)
Instructions
Read Susie's Tips and Tricks below
1. Preheat the oven 375F.
2. In a medium bowl, mix together dry ingredients: oats, flour, salt, baking soda, and cinnamon. Then set aside.
3. In a mixer bowl, cream butter, brown sugar, and white sugar, until well-blended. The mixture should be fairly grainy, like soft clay, and a pale ivory colour. Mix for approximately a minute or two (start slow and then increase speed to medium).
4. Add egg and vanilla. Beat again until mixed in. Now with mixer on "Stir" (low), add in a portion of dry mixture you had set aside (1/3 or so). Mix in until fully incorporated.
5. Now, by hand add the chocolate chips, banana, and cranberries. Place on greased cookie sheet and bake approximately 11 to 13 minutes and golden brown. Remove from cookie sheet and place on racks to cool.
Susie's Tips and Tricks
Did you forget to bring the butter to room temperature? You can grate (medium grate), and set aside to warm up for a few minutes.
Skip the cranberries and add 2 tsp rum extract for a variation.
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