Thursday, June 17, 2010

Banana Chocolate Chip Cookies

Bananas are usually on sale every week and I usually grab a bunch without thinking. Then a few days go by... then a week... and then I'm looking at a bunch of black spotted bananas that probably feel neglected. I wanted to use these bananas in a more creative way than bread and tried looking for some ideas. I came across these Banana Chocolate Chip Cookies that were delicious and filled my kitchen with an amazing sweet aroma...

I've made banana cookies in the past and have yet to find one that's more crispy than cakey. This recipe was described as a bit crispy, especially when enjoyed the same day as they were baked. But they soon lose their crispy appeal and are probably better described as banana muffin tops. At least, that's what the reminded me of. It's a good thing I enjoy muffin tops so I really enjoyed this recipe.

Banana Chocolate Chip Cookies
from Field Guide to Cookies

1 1/2 cups flour
1 3/4 cups rolled old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup softened unsalted butter
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup mashed ripe banana
1 cup chocolate chips

Preheat the oven to 375F. Line baking sheets with parchment paper.

Sift the flour, oats, baking soda, cinnamon and salt together. In a stand mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix until combined. Add half the flour mixture, mix, and then add the banana and mix. Add the rest of the flour mixture and mix until combined. Mix in chocolate chips.

Drop tablespoon-sized balls onto the prepared baking sheets. Bake in the preheated oven for 12 to 14 minutes, rotating halfway through.

Makes about 3 1/2 dozen cookies