Banana Chocolate Chip Cookies
Bake soft, chewy Banana Chocolate Chip Cookies with oats and no eggs! Perfect for overripe bananas. Easy recipe—try it now!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup rolled oats not quick-cooking
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons 1 stick unsalted butter, cold and cut into small pieces
- 1/4 cup vegetable shortening
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 very ripe banana mashed
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a baking sheet.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, oats, baking soda, and salt.
- Cream Wet Ingredients: In a large bowl, cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy. Beat in the mashed banana and vanilla extract.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Bake the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1 ½ inches apart. Bake for 12-14 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.