2 cups oats (the original recipe called for quick oats, but I used old fashioned oats with great results)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup turbinado/raw sugar (or regular sugar)
1/2 cup unpacked Muscavado sugar or brown sugar
1 large egg
1/3 cup mashed banana, which is a almost one whole banana, OR same amount of unsweetened apple sauce (see footnote)
1/2 tsp vanilla extract
3/4 cup dark chocolate chips (Ghirardelli 60% cacao chips are my favorite!), OR walnuts, if you’re into that.
Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon.
In a large bowl, cream together the butter and the sugars. I used an old-fashioned egg-beater but if you’re lucky enough to have an electric mixer, cream the butter and sugar on medium speed.
Add the egg, followed by the mashed banana and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined.
Stir in the chocolate chips.
Drop heaping spoonfuls onto baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges. Do not overbake these cookies!
Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Note on apple sauce, added 5/20/11: I just tried these cookies with apple sauce instead of mashed banana. While they are tasty, they seem a little more like reduced fat cookies. The banana cookies have a fluffier texture, with a higher rise and softer insides. Final verdict? I’m sticking with banana.
Make it egg free: Though I haven’t tried, readers report that their cookies turn out well when they replace the egg with some additional mashed banana or a flax egg.
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