Heidi’s Oatmeal Banana Chocolate Chip Cookies are from Heidi in Colorado who says she likes them because “they’re good for kids”. They’re good for adults too, apparently, because I’ve made them several times already for my extended family. The cookies soft and “very banana-y”.
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Oatmeal Banana Chocolate Chip Alterations
The recipe is originally from a canister of store brand oatmeal and both Heidi and I have altered it somewhat. Banana cookies like these seem to be made for alterations, honestly. The original recipe called for regular salted butter, so you can use that and leave out the salt or you can use unsalted and add some. I’ve also had good luck making these with Earth Balance, in which case they come out even softer. Earth Balance is vegan, so if you wanted to make the cookies completely vegan you could use the Earth Balance (or another vegan margarine) and a vegan egg substitute such as flax & water or 2 oz of aquafaba.
For the chips, dark, bittersweet or even milk work well. Use what you have.
If you try the recipe, let me know!
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Recipe
Heidi’s Oatmeal Banana Chocolate Chip Cookies
Cookie Madness
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Ingredients
- 12 tablespoons unsalted butter, softened (170 grams)
- 1 cup brown sugar (200 grams)
- 1 large egg beaten
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt (optional, you can leave it out if using salted butter)
- 1 teaspoon cinnamon (optional)
- 1 ½ cup all purpose flour (200 grams)
- 1 ¾ cup old-fashioned oatmeal
- 1 cup mashed banana (240 grams)
- ½ cup chocolate chips (semisweet or milk both work well)
- ½ cup toasted chopped pecans
Instructions
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Preheat oven to 350 degrees F. Have ready a couple of baking sheets lined with parchment paper.
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With an electric mixer, beat the butter and sugar. Mix in egg, then add the vanilla and stir well, scraping bowl often. Add the baking soda, salt and cinnamon and beat until well blended, then add the flour and stir until blended. Add the oatmeal and stir well, then fold in mashed banana, chocolate chips and pecans.
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Drop by small cookie scoops or tablespoons onto parchment lined baking sheets and bake for 11-13 minutes or until cookies appear set. Let cool on wire rack. For larger cookies, use a medium size cookie scoop and bake the cookies a little longer.