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Hey, playzwithfoodies! Long time no see. I have missed you!
I almost don’t even remember the drill here. If I remember right, it’s a few jokes, maybe an embarrassing story and then sweet pictures and free recipes.
I have so many banana recipes on this website it’s not even funny.
You would think my family would learn how to eat a dang fresh banana every once in a while.
Or I would learn to stop buying them because nobody ever eats them around here.
But you see, I have two toddlers that decide one second that bananas are the only food source that can possibly sustain their little lives. Then the next second they scream like they are going to perish if they even so much as see one more banana.
It’s a tricky balance.
So… I buy the bananas.
And then usually cookies or bread or muffins happen. So I shouldn’t complain.
These cookies are a Famous Julie recipe, so you know they have to be good.
They are a nice change from the usual loaf of bread or muffin. I mean, don’t get me wrong they are definitely a more “cakey” cookie, much like a pumpkin cookie, but still, it’s pretty much the thought that counts here.
The oatmeal adds a really nice consistency and body to this cookie.
And then I switched things up from the original Famous Julie recipe and added chocolate chunks instead of chips.
Don’t tell her this… but it made them better.
Banana Chocolate Chunk Oatmeal Cookies
A satisfying change from your normal banana bread when using ripe bananas!
- 1 cup butter softened
- 1 cup brown sugar packed
- 2-3 ripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 11.5 oz. package semisweet chocolate chunks
Cream butter and brown sugar together. Stop, scrape down sides of bowl and add bananas (no need to mash them), eggs and vanilla and mix to combine (mixture will be runnier than a normal cookie dough). Add flour, rolled oats, baking powder, baking soda and salt. Mix together just until everything is combined, about 30 seconds. Add chocolate chips and stir one last time to combine and distribute the chocolate chunks evenly.
Using a 4 tablespoon cookie scoop, drop onto ungreased cookie sheet eight at a time (this means no silpat, no parchment paper, no cooking spray. Just pull out the sheet and start plopping cookies on there!). Refrigerate for at least 2 hours before baking. Baking without first refrigerating the dough will result in a flatter more spread out cookie.
Preheat oven to 350° F and bake for 14-15 minutes or until the tops are very lightly browned and you can start to see some brown color on the bottoms. Pull out of oven and allow to cool on cookie sheet.
Keep cooled leftovers in an airtight container for up to 4 days, or in the freezer for several weeks.
If you choose to bake smaller cookies, decrease the baking time. Keep an eye on them and pull them out when they start to brown!
I almost forgot my mom is my only reader.
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