Banana oatmeal chocolate chip cookies
Preppy Kitchen · ♥ 6K likes · 154.2K views · 9 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 180 g all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
Preheat the oven to 350F.
- ¼ tsp nutmeg
- ½ tsp salt
- 250 g mashed bananas
Whisk the flour, baking soda, cinnamon, nutmeg and salt together in a medium bowl and set aside.
Mash the ripe bananas. If they are not ripe, bake them unpeeled on a baking sheet for five to ten minutes until they blacken, then cool and mash.
- 113 g butter
Beat the room temperature butter on medium in the stand mixer until creamy, less than a minute.
- 100 g granulated sugar
- 165 g light brown sugar
Add the granulated and light brown sugars and mix on medium one to two minutes until combined.
- 1 whole egg
- 2 tsp vanilla
Add the egg and vanilla and beat on medium about two minutes until light and fluffy.
Add the flour mixture and mix on low until almost combined, with streaks of flour still showing.
Flour, oats and chocolate chips
- 350 g rolled oats
- 180 g chocolate chips
Add the oats and the chocolate chips, run the mixer on low for ten seconds or less, then finish by hand, scraping the bowl so everything is evenly distributed.
Scoop two tablespoon portions onto parchment-lined rimmed baking sheets, about two inches apart.
Scooping, freezing ahead and toppings
- chocolate chips
- flaked sea salt
Press a few chocolate chips and a sprinkle of flaked sea salt onto the top of each cookie.
Bake at 350F for six minutes, swap the trays, and bake a further six to eight minutes until both the edge and the centre look dry. From frozen, add about three minutes.