We had some bananas in the fruit bowl who had seen better days. I was browsing through my Better Baking cookbook looking for a healthy banana bread recipe when I came across Banana Oatmeal Chocolate Chippers. Done and done. Except… something was missing. PEANUT BUTTER. Match made in heavennn.
So these became Banana Oatmeal Peanut Butter Chocolate Chip Cookies… my modified version with flax seed and whole wheat flour :
Made 2.5 dozen BIG cookies
- 2 1/2 cups old-fashioned rolled oats
- 3/4 cup whole wheat flour
- 1/2 cup ground flax seed
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 8 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup peanut butter
- 1 large egg, room temp
- 1 cup mashed overripe banana (I used 3 medium)
- 1 teaspoon pure vanilla extract
- 6 ounces mini chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Whisk the oats, flour, flax seed flour, baking soda, cinnamon in a medium bowl. Beat the butter and both sugars with an electric mixer on low speed until well blended, then raise the speed to medium-high and beat until smooth. Scrape the bowl. Turn the speed to medium and beat in the egg until incorporated. Scrape the bowl again. Turn the speed to medium-low and beat in bananas, peanut butter and vanilla until incorporated. Scrape the bowl and mixing on low speed, gradually add in dry ingredients, beating just until all streaks of flour disappear. Add the chocolate and beat until evenly dispersed.
Drop dough by rounded tablespoons onto prepared sheets spacing them 1 inch apart.
Bake until the cookies are golden brown, about 15 minutes.
I made these cookies in 40 degree weather on a Sunday, following the most glorious 75 degree sunny day in the park with this little cutie. With that weather change I needed something exciting and these cookies got me through the day. SPRING COME BACKKKK.