Banana bread in cookie form with the added texture of soft, chewy oatmeal.
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 small overripe banana (enough to make about 1/4 cup mashed)
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1/2 cup walnuts, chopped
- 1/2 cup chocolate chips
Directions:
1. Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.
2. In a small bowl stir together the all-purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon and salt.
3. In a medium bowl mash the overripe banana until it’s a puree. You’ll need about 1/4 cup. Add the melted butter and sugars, stirring after each addition. Then add the egg and vanilla. Mix to combine.
4. Add the dry mixture to the wet mixture and fold together. Add the walnuts and chocolate chips. Mix until well incorporated.
5. Drop cookies onto the prepared pans, placing about 2 inches apart.
6. Bake cookies for 10-12 minutes. The cookies will spread out, be golden brown, dry to the touch on top and crispy around the edges. Cookies will firm up as they cool.
7. Transfer to a wire rack and cool completely.
