Delicious Banana Oatmeal Cookies

Ingredients

• 1.5 cup all-purpose flour
• 1 tsp baking soda
• 1.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg (freshly ground preferred)
• 0.5 tsp salt
• 1 cup bananas (about 2 medium bananas, mashed; must be very ripe)
• 0.5 cup unsalted butter (room temperature)
• 0.5 cup granulated sugar
• 0.75 cup light brown sugar (packed)
• 1 egg (large)
• 2 tsp vanilla extract
• 3.5 cup rolled oats (old fashioned, not quick or steel-cut)
• 1 cup semi-sweet chocolate chips (plus more for topping)
• flaked sea salt (for sprinkling (optional))

Steps

1. 1

   Preheat your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper.

2. 2

   In a medium bowl, combine the dry ingredients: 1.5 cups all-purpose flour, 1 teaspoon baking soda, 1.5 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Whisk well to combine and set aside.

3. 3

   In a separate bowl, mash the ripe bananas until they reach a pudding-like consistency. You need 1 cup (250g) of mashed banana.

4. 4

   In the bowl of a stand mixer fitted with the paddle attachment, cream 1/2 cup room temperature butter on medium speed until nice and creamy, less than a minute.

5. 5

   Add 1/2 cup granulated sugar and 3/4 cup light brown sugar to the butter. Mix on medium speed until well combined and a buttery paste forms, about 1 to 2 minutes.

6. 6

   Add 1 large egg and 2 teaspoons of vanilla extract. Beat on medium speed until the mixture is light and fluffy, about 2 minutes.

7. 7

   Add the mashed bananas to the mixer. Scrape down the sides of the bowl and mix on medium speed until well combined.

8. 8

   Add the flour mixture. Mix on low speed until almost combined; it is fine to see a few streaks of flour.

9. 9

   Add 3.5 cups of rolled oats and 1 cup of chocolate chips. Run the mixer on low for about 10 seconds just to distribute, then finish mixing by hand with a spatula to ensure even distribution without overworking the dough.

10. 10

    Scoop 2-tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie as they will spread.

11. 11

    Optional: Top each cookie with a few extra chocolate chips and a sprinkle of flaked sea salt.

12. 12

    Bake for 12 to 14 minutes total. If using one oven, swap the positions of the baking sheets after 6 minutes. The cookies are done when both the edges and the centers look dry.

13. 13

    Allow cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Storage: Keep in a sealed container for up to 4 days at room temperature, or freeze for 2-3 months. Freezing Dough: Scoop dough onto a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding about 3 minutes to the total bake time. Banana Tip: If your bananas aren't ripe, bake them unpeeled at 350°F for 5-10 minutes until the skins blacken, then cool and mash.

Nutrition per serving

• dessert
• snack
• cookies
• vegetarian
• baked
• banana
• oatmeal
• chocolate chip