Banana Oatmeal Chocolate Chip Cookies

If you are like me you are trying to eat a bit healthier in the new year.  Eating healthy and being a food blogger are hard to reconcile but I have learned that everything in moderation is the key.  If I just drink green juices and have kale salads after a week you will find me gorging myself in the cheese section of Whole Foods swigging from a bottle of Malbec.  So in the spirit of moderation I bring you these amazing cookies.  Banana and oatmeal make them feel like breakfast in a cookie but the really good stuff (butter, sugar and chocolate) mean a little bit of decadence.  The perfect treat for those of you that have found your way back to the gym after a brief (ok two month) hiatus.  A former colleague used to make these for the office and I always thought she was ruining perfectly good cookies with bananas.  That was until I tried them and realized they are perfection and the banana makes them even sweeter while ensuring they are nice and chewy. And remember, moderation – have 2 instead of 3!

Banana Oatmeal Chocolate Chip Cookies 

  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons of butter, room temperature
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup oatmeal – not quick cooking
  • 2 cups semisweet chocolate chips
  • 2 bananas, cut into ¼ to ⅓ inch pieces

Preheat oven to 350 degrees and line two baking sheets with parchment paper or silpat.  In a small bowl stir flour, baking soda, salt and cinnamon together.  In a  large bowl cream the butter and sugars.  Add the egg and vanilla and mix (mixture may look curdled).  On low speed add the flour mixture until just incorporated.  Mix in oatmeal and then chocolate chips.

Use a large spoon to mix in the banana until evenly distributed and some are mashed but most are still visible, about 20 second.  Place heaping tablespoons of dough on cookie sheet and bake until lightly browned and tops look dry about 18 minutes (cook one sheet at a time).  Cool on the sheets for 10 minutes and then transfer to a rack.  Cookies can be stored in a covered container for 3 days.


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