I have tried every which way I can to not have over-ripened bananas. I tried buying them barely ripe, and at times I buy them still green. But it seems that I can never truly guess how fast they ripened once I bring them home. So I am always searching for ways to make use of over-ripened bananas other than banana breads. So I thought adding bananas to oatmeal cookies sounds about right. And it is. This recipe is in fact, a healthier way to make cookies. These cookies are slightly soft in texture, a cross between cookies and cakes.
Banana Oatmeal Cookies
Yield: 24 large cookies
2 cups all-purpose unbleached flour
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
1/8 tsp. ground cloves
½ tsp. coarse kosher salt
¾ cup firmly packed brown sugar
¼ cup granulated sugar
½ cup organic coconut oil
½ cup apple sauce
2 extra-large eggs
1 tsp. pure vanilla extract
4 medium or 3 large very ripe bananas, mashed
2 ½ cup old fashioned Quaker Oats
1 cup golden raisins
¼ cup butterscotch chips (optional)
Preheat oven to 350°F.
Lightly grease two 17.25” x 11.5” x 1” dark coated cookie sheets. Set aside.
In a mixing bowl, combine flour, baking soda, ground cinnamon, nutmeg, cloves and kosher salt. Set aside.
With a Kitchen Aid Mixer™, cream together brown and granulated sugars, coconut oil and apple sauce on medium speed until smooth. Add eggs and vanilla extract. Keep the mixer on medium speed for another minute. Turn the speed to low and add the flour mixture. Keep mixing over low speed about 2 minutes. Add mashed bananas. Blend well. Add oats golden raisins and butterscotch or chocolate chips. Blend for another minute until mixed well.
Using an ice cream scooper, drop scoopfuls of cookie dough onto the lightly greased cookie sheets. Bake at 350°F for 12 – 13 minutes in the preheated oven.
Remove from the oven and cool cookies in the pan for 2 minutes. Cool completely on wire racks.