I’m loving oatmeal cookies lately, can you tell? I recently posted a Pumpkin Oat Chocolate Chip Cookies and Zucchini Oat Chocolate Chip Cookies, and they are both quickly becoming two of my more popular recipes. If I’m loving them and you guys are enjoying them too then I may as well add another to the recipe box.
I love this recipe because how often do you have just one lone speckled banana sitting there waiting to be used? I absolutely love banana bread but that always takes a few ripe bananas, which I don’t always have because we are smoothie lovers around here. These cookies taste a lot like banana bread but in a soft and slightly chewy cookie form. The great thing about these is that they use about half the butter of a traditional oatmeal cookie because of the banana. When testing recipes I actually started out with different ratios including a full stick of butter, and the cookies kept spreading and ended up flat and even a little crisp. Why add more butter than needed right? With a lesser amount of butter that just means I get to eat a few more right :)?
- 1 1/4 cups all-purpose flour
- 3/4 cup + 2 Tbsp 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 eggs
- 1/4 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts