Oatmeal, Banana Nut & Chocolate Chip Cookies

I make cookies at home about once per week, in small batch-sizes to avoid over-
baking and over-eating. It keeps things fun, and gives me the flexibility to switch
up ingredients based on whatever I have in my pantry and fridge that week.

For this recipe, some softened cream cheese is added to the cookie dough batter
before the inclusions are added. This results in a softer, less-crisp cookie exterior
and interior.

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Oatmeal, Banana Nut & Chocolate Chip Cookies

I make cookies at home about once per week, in small batch-sizes to avoid over-

baking and over-eating. It keeps things fun, and gives me the flexibility to switch

up ingredients based on whatever I have in my pantry and fridge that week.

For this recipe, some softened cream cheese is added to the cookie dough batter

before the inclusions are added. This results in a softer, less-crisp cookie exterior

and interior.

If you want to increase the quantity of bananas, you may need to slightly increase

the quantity of flour being used. You can also add more chopped bananas on top of

the cookie dough balls before baking, if desired.

Steel cut oats will not work for this recipe—make sure to use old fashioned, rolled

oats here.

Ingredients

• 3 Tbsp less than ½ stick butter, softened
• 1 Tbsp cream cheese (softened)
• ¼ cup white granulated sugar
• ¼ cup + 2 Tbsp brown sugar
• A sprinkle of Kosher salt
• ½ egg (half of one whole egg)
• ½ tsp baking soda
• ½ tsp vanilla extract
• 1.25 cups all-purpose flour
• ½ banana (cut into small pieces)
• ¼ cup walnuts (roughly chopped)
• ¼ cup pecans (roughly chopped)
• ¼ cup old-fashioned rolled oats
• ¼ cup chocolate chips

Instructions 

• Preheat your oven to 350˚F.
• In a large mixing bowl, cream together (a.k.a. mix very well) the butter, cream cheese, white sugar, brown sugar, and Kosher salt. Mix until smooth.
• Add the half of an egg, and continue to mix until the egg is fully incorporated into the mixture.
• Add the baking soda, vanilla extract, and all-purpose flour.
• Gently mix until almost all of the flour is incorporated into the cookie dough batter.
• Mix in the chopped banana, walnuts, pecans, rolled oats, and chocolate chips, until the inclusions are evenly distributed throughout the batter.
• Place Tablespoon-sized dough-balls onto a parchment-lined sheet tray, and bake in the oven at 350˚F for roughly 10-12 minutes, or until the edges and bottom of the cookies are completely golden-brown, and the center of the cookies are cooked and turning golden.
• Remove the cookies from the oven when they are cooked, and allow them to cool at room temperature.
• Serve the cookies warm, with cold glasses of milk.

Notes

These cookies taste great when served reheated or at room temperature during a few days after baking. Although I prefer to eat them warm out of the oven!