My ultimate goal for recipe posts is to include pictures as I go. However, that would take some planning ahead and not baking on a whim (i.e. not deciding I need to bake cookies at 10pm). So don’t get too used to seeing step-by-step pictures…
Today, I’ll share with you my favorite chocolate chip cookie recipe. You’ll notice that for most of my recipes, I try to make them slightly healthier without losing the taste. Yes, that includes cookies and desserts.
I promise you will enjoy these oatmeal banana chocolate chip cookies! They don’t last too long around the house, or the office, when I bake them. They are soft and chewy cookies (I’m not a fan of hard, crumbly cookies), with the perfect pop of sweetness. The key is to use dark brown sugar and dark chocolate chips (I may be a fan of Ghiradelli dark chocolate chips).
Oatmeal Banana Chocolate Chip cookies
- 1 1/2 cups packed dark brown sugar
- 1/2 cup butter
- ~1 medium banana
- 1 tsp vanilla
- 1 egg
- 2 cups oats
- 1 1/2 cups whole-wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup dark chocolate chips (or more or less…)
- Heat oven to 350* F
- Combine oats, flour, baking soda, baking powder, and salt in a bowl; set aside.
- In a separate bowl, stir brown sugar and butter until well blended.
- Stir in vanilla and egg until light and fluffy.
- Slowly mix flour/oat mixture into sugar/butter/egg mix.
- Stir in chocolate chips.
- Drop balls of dough onto a baking pan (however small or large you choose! Dough will spread out a little)
- Bake for about 10 minutes (or until golden-brownish or however done you like)
I have also been known to make half batches of this recipe. Still use a full egg (unless you have half a egg rolling around), it doesn’t make a difference!