Inspired by the Elvis favorite of peanut butter and bananas, these oatmeal cookies get amped up even more with chocolate chips.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:makes about 2 dozen cookies
- Active time: 15 minutes
- Total time:1 hour
- 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.