Recipe: Banana-Oatmeal-Chocolate Chip Cookies

These guys' cake-like consistency made them taste like banana bread in cookie form, with chocolate.  One of my co-editors described it as "breakfast in a cookie" as she and the rest of us hanging around the magazine office that morning helped ensure that they were eaten in their freshest form. 

The rave reviews they received might or might not be why I received the "Most Likely to Satisfy a Sweet Tooth" at the staff awards a week or so later. It's a good thing I caved into my late night desire to try out this Cooking Light reader recipe for a (somewhat) healthier dessert. and smashed up my overripe banana to blend with some of the best basic ingredients (chocolate, oats, butter, sugar).  

Banana-Oatmeal-Chocolate Chip Cookies

1/2 cup mashed ripe banana (about 1 medium)

1/2 cup packed brown sugar

1/4 cup butter, softened

1/4 cup granulated sugar

1 teaspoon  vanilla extract

1 egg

1 ¼ cups  all-purpose

2  ups  old-fashioned oats

1 teaspoon  baking soda

1/2 teaspoon  salt

1/2 cup semisweet chocolate chips

Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.

Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.