Chef Notes: With some slight modifications from the original recipe, these are some addictively good cookies — perfect use for those overripe bananas.
ingredients
Nonstick cooking oil spray1 very ripe medium banana
1/3 cup canola oil
2/3 cup sugar
1 tsp vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour, or as needed
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
2 cups quick-cooking (not instant) oatmeal or rolled oats
1/2 cup dark chocolate chips
preparation
Preheat oven to 350 degrees. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.Add oatmeal and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.)
Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1-1/3 inches in diameter (I use the Pampered Chef's medium scoop). Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes (14 minutes on stoneware). Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.
yields
About 24 servings
source
New York Times Cooking
What are the slight modifications in your recipe? I don't see any differences between this one and the New York Times recipe? thanks!
ReplyDeleteI use dark chocolate chips, more cinnamon and no walnuts. I forgot to change the cinnamon amount so I've since updated that. Thanks for visiting!
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