SOFT BANANA OATMEAL COOKIES WITH BROWN SUGAR CREAM CHEESE FROSTING
Now that’s a mouthful.
Speaking of mouthful. I wish I had a mouthful of these cookies right now.
Am I the only person that buys bananas with the intention of allowing them to ripen up?
People actually eat bananas when they aren’t smashed up, mixed with sugar and flour and then baked into a delicious treat?
I actually eat a lot of bananas.
If you drink one of these in the morning, you totally have room for like five of these cookies.
Or just be a normal human and eat one.
You could definitely do that, too.
These cookies almost have a cake like consistency, but the oats add a nice unexpected crunch. The sweetness of the brown sugar in the frosting offsets the tangy of the cream cheese so beautifully. With the addition of a few spices, these cookies are irresistible!
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup mashed bananas
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 2 cups quick cooking oats
- 8 oz. cream cheese, softened
- 4 tablespoons butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt, or to taste
- Preheat oven to 375° F.
- In a medium bowl stir together flour, baking powder, baking soda and salt.
- To the bowl of an electric mixer beat the butter until it is smooth. Slowly add sugar, eggs and vanilla and beat until light and fluffy, about 3-5 minutes. Stir in flour mixture just until combined, about 30 seconds. Stir in oats until just combined.
- Drop by heaping spoonful onto an un-greased baking sheet. Bake for 8-10 minutes or until lightly browned.
- Cool for one minute on the cookie sheet before removing it to a rack to cool completely.
- To make the frosting, add all ingredients to the bowl of an electric mixer. Whip until combined and no lumps remain.
- *I dusted mine with some ground cinnamon to make it look pretty!
Betcha can’t eat just one!
Partly because this recipe makes a couple dozen, but mostly because they are so insanely delicious.