Do you ever have ridiculously overripe bananas you don't know what to do with? Yeah, it happens all the time. Bananas seem to go brown before you even realize it. I only like them when they are yellow and still a little firm. This presents a problem when I don't want to be wasteful either. You too? Well, never fear...banana bread cookies are here!
These seriously taste like a cookie version of banana bread. Bottom line: these cookies are the bomb so you should try them.
1 c all-purpose flour
1/2 c white whole-wheat flour
1/2 tsp baking soda
10 tbsp butter, softened
1 c sugar
1/2 c packed brown sugar
2 tsp pure vanilla extract
2 c mashed banana (I used 3 bananas)
1 c old-fashioned rolled oats
1 c chocolate chips (I used milk chocolate and semi sweet)
directions:
1/2 c white whole-wheat flour
1/2 tsp baking soda
10 tbsp butter, softened
1 c sugar
1/2 c packed brown sugar
2 tsp pure vanilla extract
2 c mashed banana (I used 3 bananas)
1 c old-fashioned rolled oats
1 c chocolate chips (I used milk chocolate and semi sweet)
directions:
1. Preheat oven to 375 degrees
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low.
3. Add vanilla; mix until combined. Mix in banana.
4. Mix in flours and baking soda until just combined
5. Stir in oats and chocolate chips.
6. Drop dough onto baking sheets, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes.
did you know you can also freeze bananas for smoothies or banana bread? :) we have to buy extra bananas for banana bread and stuff b/c ben likes them really ripe and i like them firmer, haha. so we ALWAYS eat all our bananas!
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