Use up those slimy old bananas in half the time it takes to make banana bread.
Preheat oven to 350ºF.
Using a mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and mix well.
When wet ingredients are thoroughly combined, add flour, oats, baking soda, salt and cinnamon and mix everything together well. Then add your mushy bananas and your chocolate chips, just stirring until combined.
Drop large balls of dough onto lined cookie sheets (or spray with the blue can: Baking Joy!). Make sure they are spread apart with about 2″ between them.
Bake at 350 degrees for 10-12 minutes, or until cookies start to turn slightly brown at the edges. These are best served warm with a nice tall glass of milk!
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I doubled this because of how many bananas i had ready to use. I also added toffee pieces and copped pecans. In doubling the recipe I mistakenly doubled the baking soda amount and those buggers still came out tasty, puffy but tasty.
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TaineAH on 7.19.2010
Double batch of these: in progress! Although, only had three bananas. The ones I’ve eaten so far are delicious, so light and fluffy and perfect with milk. Lovely!
ditzychic on 7.8.2010
Thanks for sharing this great recipe! They are light and a little cakey. Turned out so well! I love that the banana flavor isn’t too overpowering. So tasty!!
melrr on 7.8.2010
These cookies are delicious and so easy to make!
zvonzo on 5.5.2010
These are fabulous! I don’t keep white flour in the house so I used whole wheat but reduced the measurement to 1-1/4 c. They were quite moist/doughy so if you like crunchy cookies these aren’t for you. The consistency is that of a moist bran muffin or banana bread. They were a real hit at the office!
Sabi on 5.4.2010
What a tasty little treat! I love that they are like little banana bread bites with chocolate. Mmm! Thanks for the recipe! It’ll definitely be used again in my house!