Banana Chocolate Chip Cookies Recipe

Name: Banana Chocolate Chip Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: serving size: about 24 large cookies
Ingredients: ½ cup butter, softened; ½ cup packed brown sugar; ½ cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 cup Robin Hood® Original All Purpose Flour; 1 cup Robin Hood Large Flake Oats; ½ cup Robin Hood Whole Wheat All Purpose Flour; 1 tsp baking soda; ½ tsp salt; 2 cups semi-sweet chocolate chips; 2 bananas, sliced (¼” (5mm) and quartered (about 1 1/3 cups/325mL); 24 banana chips (optional)

Ingredients

½ cup butter, softened
½ cup packed brown sugar
½ cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup Robin Hood® Original All Purpose Flour
1 cup Robin Hood Large Flake Oats
½ cup Robin Hood Whole Wheat All Purpose Flour
1 tsp baking soda
½ tsp salt
2 cups semi-sweet chocolate chips
2 bananas, sliced (¼” (5mm) and quartered (about 1 1/3 cups/325mL)
24 banana chips (optional)

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD serving size: about 24 large cookies

Instructions

Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
Beat butter and sugars in a large mixing bowl, using an electric mixer on medium speed, until blended, about 1 minute. Add egg and vanilla and mix until blended.
Combine flours, oats, baking soda and salt in medium mixing bowl. On low speed, add the flour mixture and mix until incorporated. Mix in chocolate chips. Add quartered bananas and mix on low just until they are evenly distributed and some of the banana is mashed but most of the pieces are still visible.
Drop 2 tbsp (30mL) dough on prepared baking sheets, about 2” (5cm) apart. Place banana chip on top of each cookie.
Bake in preheated oven for 20 minutes until the edges are lightly browned. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack.

Desserts