Monday, October 20, 2014

Banana Oatmeal Chocolate Chip Cookies Recipe

A show of hands, please, for a cookie that qualifies as breakfast and tastes great with a cup of coffee or tea or a glass of milk! These are by far my favorite cookies to bake and eat, plus they feature bananas and oatmeal (yep, breakfast food). I've been making them for over 30 years and they never get old. I love a cakey cookie and these are soft, moist and so delicious. 

A few tips on making them even easier …

Mash the bananas in a small bowl with a potato masher. Over-ripe bananas are the best for this recipe and this is the perfect way to use up bananas that have hit that too ripe to eat stage.

Although they can be mixed by hand, I use my KitchenAid stand mixer, letting it run continuously on a low to medium speed as each ingredient is added. Then scrape the bowl down and let 'er rip for a really good mixing before you add the chocolate chips (which should probably be folded in by hand, but you can just mix them in on a low speed).

Back in the day, I used a couple of spoons to scoop and slide the dough off onto the cookie sheet. Now I go straight for a fairly large cookie scoop -- mine is a 3 tablespoon scoop, which usually takes a little longer to bake but makes a great size cookie for eating. And depending on the size you choose to make, you should end up with 2 to 4 dozen or so.

Every time I take them somewhere, I am asked for the recipe. Enjoy and ...

Happy Baking!

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