Banana Chocolate Chip Drop Cookies

by Kelly on October 31, 2011

I must admit that I am one of those girls who takes quite awhile to deem a new place ‘home.’ I’ve been in my new apartment a month now. My boxes are almost entirely unpacked, the pictures hung, and the mail forwarded. Yet, it still feels a bit odd. I occasionally still get off the highway at my old apartment by accident, still type my old address in when shopping online. I have a friend who I’ve always admired because of her ability to make any place feel like home. She has this effortless way of making almost any apartment seem cozy, as if she has lived there for decades. Not me. It takes me a few months to truly settle in. It takes awhile to fill a place with memories – happy and sad – and those to me, are what give a place its worn-in character.

In the meantime, I’m baking as a proxy for coziness.

Banana Chocolate Chip Cookie-1

In my opinion, chocolate chip cookies are always fantastic for creating a sense of comfort. There’s just something about the smell of the chocolate chips melting in the oven and the brown sugar caramelizing further under the hot heat that takes me back to my childhood.

Banana Chocolate Chip Cookie-5

But I wanted to do something more adventurous than standard chocolate chip cookies.  I already have my go-to recipe for chocolate chip cookies that I love so it seemed high time to try a new recipe that would give them a slight twist.  In this case it was bananas.  I love them in baked goods because they add so much moisture and flavor.  And this recipe is no exception.  They’re worth making when you need a dose of comfort, or for just about any other reason you could imagine.

Banana Chocolate Chip Cookie-3

Banana Chocolate Chip Drop Cookies

Ingredients:

- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
- 2/3 cup sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup thoroughly mashed or pureed overripe bananas
- 1 cup old-fashion rolled oats
- 1 cup (6 ounces) milk chocolate morsels

Method:

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.

In a medium bowl, thoroughly stir together the flour, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and brown sugar until very well blended, about 2 minutes. Add the egg and vanilla and beat until evenly incorporated. Beat in the banana, then the flour mixture, until evenly incorporated. Stir in the oats and chocolate morsels until evenly incorporated. Using an ice cream scoop or spoons, drop the dough onto the baking sheets in scant golf ball-sized mounds, spacing about 2 1/2 inches apart.

Bake the cookies, one sheet at a time, in the upper 1/3 of the oven for 10 to 14 minutes, or until lightly tinged with brown all over and almost firm when pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until completely cooled.

These cookies are best when fresh but may be stored in an airtight container for up to 4 days or frozen for up to one month.

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{ 9 comments… read them below or add one }

Blog is the New Black October 31, 2011 at 7:13 am

Love anything banana flavored! These look amazing!

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Elina (Healthy and Sane) October 31, 2011 at 9:36 am

I’m the same way, except I don’t even hang the pictures :)
Are these chewy or pillowy? I feel like most cookies with fruit puree become sort of like muffin tops :)

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Kelly October 31, 2011 at 10:38 am

Elina – I’d probably say more slightly cake-y than chewy. However, they don’t become too muffin like, I think because of the oats giving them a bit more structure. I hear you on that, which is why I feel like fruit cookies are always a challenge, but texturally these still work for me.

BitNB – Thanks hun.

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shannon October 31, 2011 at 3:49 pm

cooking is the way i feel most at home… i still have a few boxes left to unpack myself (moved last month), but now that i’m cooking there, seems a-ok :)

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sophia October 31, 2011 at 10:15 pm

I took to my new apartment even before I moved in. I’m the opposite from you in that I adapt to changes very well. But infusing the house with warm fragrances of baking cookies certainly will make me never want to leave. :)
Hope you grow to love your new place, Kelly! There’s gonna be plenty of wonderful aromas and baking and happy stories!

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Melissa@IWasBornToCook November 1, 2011 at 1:44 pm

These look delicious! Found you through In Good Taste…I’m now your newest follower :)

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Kelly November 1, 2011 at 6:56 pm

Shannon – I agree. Also, thanks for making me feel better about my lingering box pile.

Sophia – I’m envious of that! Sounds like you have the best approach. I definitely think I’ll grow into it though so I appreciate the well wishes.

Melissa – Aww thanks for coming over!

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Lauren November 2, 2011 at 1:08 pm

I love the idea of these, but I think my next chocolate banana recipe is going to have to be the bread pudding that’s showing up at the bottom with the accurate title You Might Also Like.

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Rivki Locker November 2, 2011 at 5:14 pm

“chocolate chips melting in the oven… brown sugar caramelizing…” You have me drooling. Lovely photos, lovely descriptions. Thanks for sharing.

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