Another winner from bakingsheet! Honestly, I feel dishonest calling these Banana Cookies -- the banana flavor is not at all dominant here. They're more like a classic chocolate chip cookie with a lovely little something added (or two lovely somethings if you count the extra crunch of the oatmeal). And hey, they're low fat and high fiber (especially if you use some whole wheat flour), so go ahead and have another one!
1 C all purpose flour (I usually use about half whole wheat)
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 T butter, very soft
½ C sugar
½ C brown sugar
¼ C mashed banana (1 small/medium)
1 tsp vanilla extract
1 ½ C oats (quick or rolled)
1 C chocolate chips
Preheat oven to 350°F and line a baking sheet with parchment paper (I never have parchment paper in the house; I used aluminum foil that I greased very lightly).
In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together the butter and the sugars. Beat in egg and banana, followed by the vanilla extract. Gradually add in the flour mixture. Stir in the oats and chocolate chips.
Drop dough by tablespoonfuls onto prepared baking sheet.
Bake for 11-14 minutes, until set and lightly browned.
Let cookies cool for about 5 minutes on the pan before transfering them to a wire rack to cool completely.
Makes 2 dozen cookies.
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