Peanut Butter Banana Chocolate Chip Oatmeal Cookies
Peanut Butter Banana Chocolate Chip Oatmeal Cookies are soft, moist, and bursting with peanut butter, banana, oatmeal, and chocolate.
Ingredients
- ½ cup (1 stick) unsalted butter
- ½ cup (100g) granulated sugar
- ½ cup (100g) dark brown sugar
- 1 cup (250g) creamy peanut butter
- 1 ripe banana
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cup (160g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (120g) quick oats
- 3.5 oz. chopped dark chocolate Or use chocolate chips
- semi-sweet chocolate chips top top before baking
Instructions
- Line a baking sheet with parchment paper
- Using a mixer, cream together the butter and sugars for about 3 minutes until smooth, then add the peanut butter and banana and mix until combined
- Add egg and vanilla extract and mix until combined, then add flour, salt, baking soda, baking powder and mix until just Incorporated. Add quick oats mix until combined.
- Add chocolate and using a rubber spatula, mix until all Incorporated
- Cover and chill for 30 minutes.
- Preheat oven to 350°
- Once chilled, using a 1.5 tablespoon cookie scoop, scoop dough onto a lined baking sheet, making sure to keep space between them.
- Add several chocolate pieces or chocolate chips on top of each cookie
- Bake for 12 to 14 minutes. Cookies will spread slightly but should keep a rounded shape. The edges should start to look crispy while the center should look soft.
- Let cool in pan for a few minutes and then transfer to cooling rack
Notes
To Freeze:
- After pressing down on each cookie, you can place cookies in the freezer, making sure to separate them
- When ready to bake, preheat oven to 325 degrees and bake frozen cookies for 15-17 minutes
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