Banana Oatmeal Cookies

Kitty FloridoSeptember 4, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Sometimes you find recipes on Pinterest that grab your attention. I’ve had this recipe (more like a picture with instructions, with no source) since it started back in 2010. Fast forward to 2016, curiosity got the best of me. I had to try these Banana Oatmeal Cookies. I just had to. They seemed perfect to prepare in a hurry, without additional crazy ingredients that you can’t pronounce and chocolate. You can’t go wrong with chocolate. You can totally skip it, but everything is better with chocolate.

I got some gorgeous bananas from the supermarket, and I always have both oatmeal and chocolate chips around. So, waiting for the bananas to ripe and the weekend to come… one morning I found out that the bananas were eaten! I didn’t leave a note on them to avoid someone grabbing them for a snack, but lately the bananas were not that popular at home. Next week, I bought more bananas, and once again my bananas were gone! Third time’s a charm. Left notes and told everyone, so finally these cookies happened!

I used both regular chocolate chips and mini, so the minis would melt and make a more chocolatey cookie. And to make the cookies, rather than just doing some blobs with spoons, I used a small OXO scoop (about 2 teaspoons of batter) so I could make them prettier. The end result were 24 small cookies, perfect for snacking, with plenty of banana and chocolate.

Kitty

Banana Oatmeal Cookies

Yields: 20-24 small cookies

Ingredients:
2 ripe bananas
1 cup of oatmeal
½ cup chocolate chips

Directions:

Preheat oven to 350°F.
Peel and mash bananas in a medium-sized bowl.
Stir rolled oats until thoroughly combined. Add chocolate chips and mix until combined.
With a small scoop, grab a scoopful of batter and place it on a parchment lined baking sheet. You can flatten them out as well to make the more cookie like.
Bake for 12 minutes. After they are cooked, they will still be chewy.
You can can cool them on a wire rack or the same baking sheet. They keep for up to a week in an air-tight container.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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