Thursday, August 12, 2021

Banana Oatmeal Cookies

 Bananas. We all have a love-hate relationship with bananas. We buy them every week in a green state, put them on the countertop knowing that in a few days they will be absolutely

perfect.  A few days later they have gone from "perfect" to soft and no longer greenish yellow.  They just sit there because no one in your family will eat them! Banana bread, although it is amazing, you can only make and eat so much of it. Here is another recipe to use when you have those sweet little bananas that are just going to waste.


  • 3/4 C. butter, softened
  • 1 C. packed light brown sugar
  • 1/2 C. white sugar
  • 1 large egg
  • 1 t. vanilla
  • 1 C. mashed bananas
  • 1 1/2 C. flour
  • 1 1/2 t. cinnamon
  • 1/2 t. cloves
  • 1/2 t. salt
  • 2 t. corn starch
  • 3 C. old fashion oats (not quick oats)
  • 1 C. mini chocolate chips     


Pre-heat oven to 350 degrees

Using an electric stand mixer, mix butter, sugars, egg, vanilla and bananas. I prefer to cream my butter and sugars first, then add the egg and vanilla, mix a few seconds, and then add bananas.

Now add all your dry ingredients except oats and chocolate chips.  Mix well. Take bowl off of stand and fold in the oats and then the chocolate chips.

Line a cookie sheet with parchment paper. Spoon about 1 tablespoon of batter and flatten slightly. Bake 12-14 minutes. (this will depend on the size of your cookies) The bottoms will be golden brown and the tops will look lighter, but it changes when they cool, so don't over bake.

Leave on cookie sheet for 5 minutes. Remove to cooling racks and proceed with more batter.

Makes 3 dozen


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