Banana Oatmeal Milk Chocolate Cookies
Description
A really great flavor combination found in, ‘Bake Smart’, by Samantha Seneviratne. Just make sure you use good quality milk chocolate! – enjoy!
Ingredients
10 T. (141 g) butter, room temperature
1/3 c. (67 g) sugar AND 1/2 c. (100 g) brown sugar
1 egg AND 1 1/2 t. vanilla
1/2 c. (105 g) mashed banana – very close to 1 medium, overripe banana
1 c. (125 g) flour AND 1 t. baking soda
1/2 t. EACH cinnamon AND kosher salt
2 1/2 c. (200 g) large flake oats
1 1/2 c. (~225 g) good quality milk chocolate, chopped (or chips – I used Callebaut)
Instructions
Using your electric mixer, beat together the butter and both sugars for a quick minute, then add in the egg, vanilla and mashed banana and beat again. Scrape down the sides of the bowl, add in the flour, baking soda, cinnamon and salt and mix well to combine. Pour in all of the oatmeal and chocolate and mix until all of the chocolate is well dispersed. Use a 1 1/2 to 2 tablespoon-sized cookie scoop to portion out the dough and place on a plate or small baking sheet to chill. I think these bake up better if the oats have had some time to absorb more moisture so I chilled mine for a good half hour.
When you’re ready to bake, preheat the oven to 350 and line a couple of baking sheets with parchment. Fill a pan with dough balls, leaving a couple of inches in between each and bake for 9 to 11 minutes – the edges of these can brown pretty quickly! Leave the cookies to cool on the sheets for several minutes before transferring to a rack to cool completely…but as with most cookies, these are really excellent when enjoyed warm.
