Banana Oatmeal Chocolate Chip Cookies

A few years ago I quit my job in a bakery to be a stay-at-home mom for my little boy.  Every now & then my friend Jason would bring me some bagels (asiago cheese were my favorite!) & cookies & things from the bakery since he was my best friend while working there.  One of those times he brought me these cookies & I loved them!  I had never thought of mixing banana, oatmeal & chocolate chips together to make a cookie.  I was craving some the other day so I was looking for a recipe to make them & all the photos resembled a really thick very oat-y cookie.  That was not what I wanted.  So I had Jason text me the recipe & of course it was for a large bakery batch having 8lbs of sugar & such, so I had to adjust it down.  It's not as small of a batch as I usually make (I only like 2 or 3 dozen cookies per batch), but it worked out great so I will keep it as is.  These cookies are soft & moist.  They taste like banana bread with oats & chocolate chips.  Great combo!  I love these!

Banana Oatmeal Chocolate Chip Cookies

Recipe from Jason/USU Triple Beam Bakery & adjusted by: Amber (Dessert Now, Dinner Later!)

• 1 1/4 cups sugar
• 3/4 cup shortening
• 1 tsp salt
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 1/4 cups plus 2 Tbsp oats
• 1 1/2 bananas (about 1 cup mashed or broken up into pieces)
• 2 large eggs
• 1/4 cup water
• 2 cups plus 2 Tbsp flour
• 1-2 cups chocolate chips (more or less depending on your preference)

1. In a stand mixer cream sugar, shortening, salt, baking soda, baking powder, & cinnamon for 3 minutes.
2. Add oats & mix.  Add bananas & mix for 2 minutes more.  
3. Add eggs & water; incorporate & scrape the bowl well.
4. Add flour & chocolate chips.  Mix until incorporated.  Lower bowl, remove paddle & fold mixture a few times with a spatula, making sure everything was mixed properly & is the same texture.  
5. Scoop tablespoonfuls onto parchment lined baking sheets.  (*I highly recommend the parchment b/c the batter is more cake-y when it's baked & it comes off the pan easier that way.)
6. Bake at 350*F for 12-14 minutes.  Edges will be lightly browned.  Do not over-bake.  *Makes 5 1/2 dozen cookies.

  

A few years ago I quit my job in a bakery to be a stay-at-home mom for my little boy.  Every now & then my friend Jason would bring me some bagels (asiago cheese were my favorite!) & cookies & things from the bakery since he was my best friend while working there.  One of those times he brought me these cookies & I loved them!  I had never thought of mixing banana, oatmeal & chocolate chips together to make a cookie.  I was craving some the other day so I was looking for a recipe to make them & all the photos resembled a really thick very oat-y cookie.  That was not what I wanted.  So I had Jason text me the recipe & of course it was for a large bakery batch having 8lbs of sugar & such, so I had to adjust it down.  It's not as small of a batch as I usually make (I only like 2 or 3 dozen cookies per batch), but it worked out great so I will keep it as is.  These cookies are soft & moist.  They taste like banana bread with oats & chocolate chips.  Great combo!  I love these!

Banana Oatmeal Chocolate Chip Cookies

Recipe from Jason/USU Triple Beam Bakery & adjusted by: Amber (Dessert Now, Dinner Later!)

• 1 1/4 cups sugar
• 3/4 cup shortening
• 1 tsp salt
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 1/4 cups plus 2 Tbsp oats
• 1 1/2 bananas (about 1 cup mashed or broken up into pieces)
• 2 large eggs
• 1/4 cup water
• 2 cups plus 2 Tbsp flour
• 1-2 cups chocolate chips (more or less depending on your preference)

1. In a stand mixer cream sugar, shortening, salt, baking soda, baking powder, & cinnamon for 3 minutes.
2. Add oats & mix.  Add bananas & mix for 2 minutes more.  
3. Add eggs & water; incorporate & scrape the bowl well.
4. Add flour & chocolate chips.  Mix until incorporated.  Lower bowl, remove paddle & fold mixture a few times with a spatula, making sure everything was mixed properly & is the same texture.  
5. Scoop tablespoonfuls onto parchment lined baking sheets.  (*I highly recommend the parchment b/c the batter is more cake-y when it's baked & it comes off the pan easier that way.)
6. Bake at 350*F for 12-14 minutes.  Edges will be lightly browned.  Do not over-bake.  *Makes 5 1/2 dozen cookies.