Banana-Oatmeal Chocolate Chip Cookies
Much as I like sugar, it's good to try and find substitutes for it occasionally. Here's a contender for you: oatmeal chocolate chip cookies that employ mashed banana in lieu of sugar.
- 1/2 c. mashed ripe banana about 1 medium
- 1/2 c. packed brown sugar
- 1/4 c. butter softened
- 1/4 c. granulated sugar
- 1 tsp. vanilla extract
- 1 large egg
- 5.6 oz. all-purpose flour about 1 1/4 c.
- 2 c. old-fashioned oats
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. semisweet chocolate chips
- Cooking spray
Preheat the oven to 350°. Combine the first 5 ingredients in a large bowl and beat with a mixer at medium speed until smooth. Add the egg and beat well.
Weigh or lightly spoon flour into dry measuring cups and level off the top with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add the flour mixture to the banana mixture in the bowl and beat with a mixer at medium speed until well blended. Stir in chocolate chips.
Drop the batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Let the cookies cool on the pans for 2 minutes. When you can touch them, remove the cookies from pans and let them cool completely on wire racks.