Ingredients
1¼cupsall-purpose flour
¾cupquick oats,plus 2 tbsp
½tspbaking soda
¼tspsalt,heaping
¼tspground cinnamon
½cupbanana,ripe, mashed, about 1 large banana
½tsplemon juice
¼cupunsalted butter,softened
½cuplight-brown sugar,packed
¼cupgranulated sugar
1large eggs
¼tspvanilla extract
¾cupchocolate chips,semi-sweet
½cuppecans,or walnuts chopped
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, oats, baking soda, salt, and cinnamon for 20 seconds. Set aside.
Mash bananas together with lemon juice. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together banana, butter, brown sugar, and granulated sugar until smooth.
Mix in egg and vanilla extract. With the mixer on low speed, slowly add in dry ingredients and mix until combined. Fold in nuts and chocolate chips. Set aside some of the chocolate chips to press into the tops before baking, if desired.
Scoop dough out using a medium cookie scoop (1½ inches, filled slightly heaping) and drop onto Silpat-lined baking sheets, spacing cookies 2 inches apart.
Bake in preheated oven for 11 to 12 minutes (they should still be slightly soft). Cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
