Inspired by the Elvis favorite of peanut butter and bananas, these oatmeal cookies get amped up even more with 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 large 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.
Stand mixer, baking sheet, parchment paper, 1 1/2-inch cookie scoop
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||7%|
|Total Sugars 11g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|