Banana Oatmeal Cookies with Peanut Butter and Chocolate Chips

[Photograph: Carrie Vasios]

Inspired by the Elvis favorite of peanut butter and bananas, these oatmeal cookies get amped up even more with chocolate chips.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Banana Oatmeal Cookies with Peanut Butter and Chocolate Chips

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About This Recipe

Yield:makes about 2 dozen cookies
Active time:15 minutes
Total time:1 hour
Special equipment:stand mixer, baking sheet, parchment paper, 1 1/2-inch cookie scoop
This recipe appears in: Cookie Monster: Banana Oatmeal Cookies with Peanut Butter and Chocolate Chips
Rated:

Ingredients

  • 1 1/2 cups (7 1/2 ounces) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup (7 ounces) sugar
  • 1 cup mashed banana from about 2 very ripe bananas
  • 1 egg
  • 2 cups old fashioned oats
  • 1/2 cup peanut butter chips
  • 1/2 cup bittersweet chocolate chips

Procedures

  1. 1

    In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.

  2. 2

    In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Beat in banana and egg. Beat in dry ingredients until just combined, followed by oats. Use a rubber spatula to fold in peanut butter and chocolate chips. Cover dough with plastic wrap and let chill in refrigerator for 30 minutes.

  3. 3

    Adjust oven racks to upper-middle and lower-middle positions and preheat to 350°F. Line two baking sheets with parchment paper. Use cookie scoop to drop dough onto prepared baking sheets. Bake until cookies are golden at the edges, about 20 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

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