I had one extremely ripe banana, one bag of chocolate chips, and the right amount of oatmeal. I couldn’t let that banana go to waste, so there was only one solution: combine what could have been three different cookies and make one great one. This is a recipe that came from six sisters (another Pintrest find.)
I told my friends that I was going to make this cookie, and the reaction I got was “that name sounds excessive, doesn’t it?” No, it doesn’t. A name like “Black Cherry Vanilla Coca-Cola” sounds excessive. Chocolate Chip Banana Oatmeal Cookies sounds just right.
Here’s what I needed:
- 1 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar (I used Splenda instead)
- 1/2 cup packed light brown sugar
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe banana (about 1 large)
- 1 cup old-fashioned rolled oats (I really would have liked to have used these…but I only had Quaker oatmeal)
- 2 cups chocolate chips (2 cups = a whole bag)
Butter, sugars, the egg, the smashed banana, and the vanilla were all mixed in one bowl. All the dry ingredients were whisked in another, then gradually added to the wet ingredients. Chips were liberally added (aka dumped in one go). Mmm.
I was particularly excited about making these cookies, because instead of using parchment paper to line my baking trays, I had plans to use a birthday gift I received recently: a silicone baking mat. :-O This is a really huge deal, because sometimes I forget to buy parchment paper, or just decide not use it all because I’m overcome with environmental consciousness, but this….this is an amazing invention that I can use over and over again. I decided to use it for this challenge for the first time. My excitement for this baking mat escalated when I found out that it was the same size of the tray. YAY!
The original recipe wanted me to use a big ice cream scoop for the dough, but I just dumped big globs of dough 2-inches apart on the tray, guesstimating that it’s about the same amount that the recipe says.
12 minutes later, these wonderfully, banana-y smelling morsels emerged from the oven, evenly placed upon their silicon throne. The sweet aroma of banana and chocolate filled the kitchen. I borrowed my roommate’s cooling rack (*cough *Christmas present idea people*cough*) to let the chocolate-oatmeal-banana jewels cool and enjoyed them later with a glass of milk.
The Quaker oatmeal sort of disappeared somewhere in the process. Maybe in the oven. You can’t really tell that these cookies have oatmeal at all, but I guess that means that next time I’ll have to use the rolled oats. They also came out lumpier and taller than the picture in the original blog, but that doesn’t bother me at all. It’s a good cookie!
And may I add – the silicone baking mat is AMAZING!! Get ready for more appearances by this thing in the future!
Presentation: Could be flatter, but they don’t look that bad.
Edibility: Very – you couldn’t even tell that the banana I used was on the verge of being rotten!
Tastiness: So tasty!
*Why do my photos look like they were taken from a cell phone? Because they were. My real-deal camera is getting repaired. 😦