Banana Oatmeal Cookies

banana oatmeal cookiesI 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

Ingredients:

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.

combine flour, baking soda, ground cinnamon, nutmeg, cloves, and kosher salt.

combine flour, baking soda, ground cinnamon, nutmeg, cloves, and kosher salt.

mash bananas. i find that potato masher is great and faster way to mash bananas.

mash bananas. i find that potato masher is great and faster way to mash bananas.

cream sugars (brown and granulated), coconut oil and apple sauce.

cream sugars (brown and granulated), coconut oil and apple sauce.

add eggs and vanilla extract...

add eggs and vanilla extract…

add flour mixture and blend for about 2 minutes. then add mashed bananas. blend for another minutes.

add flour mixture and blend for about 2 minutes. then add mashed bananas. blend for another minutes.

add oatmeal

add oatmeal and golden raisins.

add butterscotch or chocolate chips

add butterscotch or chocolate chips

batter will be slightly runny.

batter will be slightly runny.  however, if you allow the batter to sit for 10 minutes before scooping onto the cookie sheets, batter thicken a bit…

scoop cookies onto a lightly greased dark coated cookies sheets or baking pans. do not over crowd the pan.

scoop cookies onto a lightly greased dark coated cookies sheets or baking pans. do not over crowd the pan.

bake at 350F for 12 to 13 minutes in the preheated oven.

bake at 350F for 12 to 13 minutes in the preheated oven.

IMG_4830 IMG_4826 banana oatmeal cookies

Enjoy!

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One thought on “Banana Oatmeal Cookies

  1. Interesting take with adding the butterscotch chips, Tess. I too buy extra bananas that never get eaten, and turn too ripe. Will give your recipe a try someday soon 🙂

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