Inspired by the Elvis favorite of peanut butter and bananas, these oatmeal cookies get amped up even more with chocolate chips.
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Banana Oatmeal Cookies with Peanut Butter and Chocolate Chips
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|
- 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
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.
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.
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.