I had a couple of well ripened bananas and was looking for a new way to use them up. I’ve done plenty of banana bread in the past so I looked for a cookie recipe. Many of the banana cookie recipes I found were described as more cake-like than cookie-like. I like my cookies with a crisp edge and a chewy center. The recipe below achieves that perfectly. I added peanut butter chips because I love the combination of peanut butter and banana and I had some on hand. They add a nice change from chocolate and they make a nice lightly sweet rich addition to the cookies. The cookies also freeze well, but if stored in a Ziploc bag the do loose a little bit of the original crispy texture.
Banana Oatmeal Peanut Butter Chip Cookies
- 1 1/4 c. flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 6 tbsp. butter, room temperature
- 1/2 c. sugar
- 1/2 c. brown sugar, packed
- 1 egg
- 1 tsp. vanilla
- 1 c. rolled oats
- 2 very ripe mashed bananas
- 1 c. peanut butter chips, such as Reese’s
1. Preheat the oven to 350 degrees. Line 2 baking sheets with Silpat sheets or parchment paper.
2. In a small bowl, stir the flour, baking soda, salt, and cinnamon together, set aside. In a large bowl, beat the butter and sugars until smooth. Add the egg and vanilla and beat until blended.
3. Slowly add the flour mixture to the butter mixture, mixing just until it is incorporated. Stir in the oatmeal. Mix in mashed bananas. Stir in peanut butter chips.
4. Drop tablespoonfuls of dough onto prepared baking sheets. Bake until edges are lightly browned and the tops look dry, about 16 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Makes about 3 dozen cookies