I’m really glad I ended up enjoying these cookies because the process of making them was a comedy of errors. I found this recipe while flipping through the July issue of Cooking Light, thought they sounded good, checked to make sure I had all of the ingredients (I did!) and got to work. The dough came together quickly and I threw the first batch in the oven. About 5 minutes into the cooking time I walked back into the kitchen intending to turn on the oven light and see how things were going. That’s when I saw the egg sitting on the counter. Yes, on the counter, and NOT incorporated into the dough for the cookies that were already in the oven. Not good. I knew these cookies were probably a lost cause so I opened the oven door to take them out so I could start over. As I reached into the oven I somehow managed to burn my thumb on either the cookie sheet or the oven rack. Three days later I still have a blister to remind me of the incident. Fortunately, my second attempt at making the cookies went off without a hitch.
Like I said, I enjoyed these cookies. The combination of the banana, the oatmeal and the chocolate really worked for me. The cookies are very cake-like and not too sweet. It’s probably worth mentioning that the reviews are pretty mixed over at myrecipes.com with some people complaining the cookies were dry but I didn’t find that to be the case. Many also said that the 18 minute cooking time was too long. My cookies needed almost the entire 18 minutes but if you try them you may want to check them a bit early. I will definitely make these again. They’re meant to be a healthier cookie (with the banana replacing some of the butter and sugar) so while they’re not as good as the most decadent, sweet chocolate chip cookie, I felt much less guilty when I ate a few in one sitting
Banana-Oatmeal Chocolate Chip Cookies
from Cooking Light, July 2009
1/2 cup mashed ripe banana (about 1-2 medium bananas)
1/2 cup packed brown sugar
1/4 cup butter (1/2 stick, 4 tablespoons), softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups (5.6 ounces) all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Combine banana, sugars, butter and vanilla in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until smooth (about 2 minutes). Add egg; beat well.
In a medium bowl, whisk together the flour, oats, baking soda and salt. Add the flour mixture to the banana mixture and beat at medium speed until just combined. Stir in the chocolate chips.
Drop batter by heaping tablespoonfuls 2 inches apart onto the prepared baking sheets. Bake for 18 minutes or until golden. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.
Yields 2 dozen cookies.