I always seem to have ripe bananas that I end up tossing because they get beyond ripe and I really hate wasting them so I have been looking for a good banana bread recipe.. but I came across this recipe while watching Kelsey’s Essentials the other night. My daughter and I LOVE her show and immediately said we were going to make these cookies! These cookies are really DELICIOUS. It’s like banana bread rolled up into a cookie with chocolate chips- what could be better? So, remember – when you have ripe bananas, move over banana bread- here come the Banana Chocolate Chip Cookies!
I hope you enjoy!
Banana Chocolate Chip Cookies!!
- 1 cup granulated sugar
- ¾ cup shortening
- 2 - 2½ overripe bananas, mashed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1¾ cups rolled oats
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup chocolate chips (semi-sweet or milk chocolate; whatever you prefer)
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, using a hand mixer, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla.
- In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined.
- Add the wet ingredients to the dry ingredients and mix just until combined. I just mixed by hand with a big spoon. It will be a wet cookie dough. Stir in the chocolate chips.
- Using a 2 spoons or an ice cream scoop is a great way to portion cookies with wetter doughs like this one. Portion cookies on 2 ungreased cookie sheets, 12 cookies per sheet. Bake just until golden brown, about 20 minutes. Cool on a wire rack.