Oh-So-Delicious Chocolate Chip Oatmeal Cookies
Oh-So-Delicious Chocolate Chip Oatmeal Cookies
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This Recipe

  • Skill Level: Beginner
  • Serves: 24
  • Start to Finish: 38
  • Prep: 28
  • Cook: 10

Nutrition Facts

Amount per serving:
Total Calories: 119
  • 55mg Sodium
  • 21g Carbs
  • 1g Fiber
  • 4g Fat
  • 2g Saturated Fat
  • 12g Sugars
  • 2g Protein
  • 9mg Calcium
  • 1g Iron
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I'm totally bananas for these gooey, soft, and super tasty chocolate chip cookies. The bananas keep them soft and give them a nice potassium and vitamin B6 boost, while the oats add all that fiber goodness. The chocolate? Well, that's great for smiles and that so-important "mmmm" factor. Make these as a sweet holiday gift, or enjoy them yourself!

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 2 tablespoons (1/4 stick) unsalted butter at room temperature
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 small or 1/2 large (about 1/2 cup) ripe banana, mashed
  • 1/4 cup water
  • 2 cups organic rolled oats
  • 1 cup semisweet chocolate chips
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Directions:

Directions

1. Heat the oven to 350 degrees. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl and set aside.
2. In the bowl of a stand mixer (or in a large bowl if using a hand mixer) cream the butter and brown sugar together on medium speed until creamy, 1 to 1 1/2 minutes. Add the egg and vanilla and beat to combine, using a rubber spatula to scrape the sides and bottom of the bowl as necessary. Mix in the mashed banana and water, beating until incorporated. Turn the mixer off and add the dry ingredients and beat on low speed until they're just combined. Add the oats and the chocolate chips, mix briefly, and use a rubber spatula to scrape the sides and bottom of the bowl if needed. Chill the cookie dough in the refrigerator for 15 minutes.
3. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Use a tablespoon to scoop out 1 1/2-inch dough balls, placing them about 1 inch apart on the baking sheet. Bake until just golden on top, about 10 minutes. Cool on the sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.

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