Wondering what to do with those ripe bananas? Usually my go to recipe for ripe bananas would be banana bread but I decided to try something new. I started googling recipes for ripe bananas and the results were pretty much all the same – banana bread. There were all kinds of variations – blueberry banana bread, banana nut bread etc… Then I tried banana bread and chocolate chips and found a recipe for banana chocolate chip cookies. These cookies are so yummy! I followed the author’s instructions especially the one for baking!
(recipe found on The Chef Doc)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (didn’t have any on hand)
- 1 3/4 cups rolled oats
- 1 cup granulated sugar
- 3/4 cup shortening
- 1 egg
- 1 teaspoon vanilla extract
- 2 overripe bananas, mashed
- 1 cup chocolate chips (milk, semi-sweet, or dark) (I used milk chocolate)
- Preheat the oven to 350F.
- Combine flour, cinnamon, baking soda, salt, nutmeg, and rolled oats together in a large bowl and set aside.
- Cream together the shortening and sugar. Add in the egg, mashed bananas, and vanilla extract. Scrape down the sides with a rubber spatula and make sure everything is all mixed together.
- Slowly add the dry ingredients to the wet mix in batches. Stir in the chocolate chips by hand.
- Using a 4-tablespoon cookie scoop (or two spoons), place them on your baking sheet. Bake for 17 to 22 minutes. Keep an eye on your cookies. They should not look doughy or wet anymore. “Golden brown” is the term :-)*
- Remove from oven when cookies are done. Place them on a wire rack to cool. Enjoy!
Unfortunately I don’t have any wire racks so I just put them all on a plate. I also put parchment paper on my cookie sheet – a trick I learned from a friend.