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.
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.
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.
- 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
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.