Mmm… does it get any better than this? Chewy cookies that are the perfect consistency for milk-dipping… Perfection!

I’m not a banana-eating person. I don’t like bananas at all. I can’t even stand the smell of bananas. I used to say that when I became a teacher, I would tell all of my students’ parents that I’m allergic to bananas (even though I’m not) and not to pack them in their kids’ lunches.

But bananas made into stuff? I love! Banana nut bread, banana pudding, banana candies, dried banana chips… delicious!

And these cookies delicious, too. I’m going to call them Curious George cookies, because when Curious George visited the chocolate factory, he got sick from eating so much chocolate. But I bet these cookies would be perfect for his little monkey tummy.

Recipe for Curious George cookies:

Preheat the oven to 375 degrees Fahrenheit.

Cream together:

• 1 cup white sugar (though I’m sure brown would be fantastic too)
• 1 cup butter

Stir in:

• 2 eggs
• 1 teaspoon vanilla extract

Sift in:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon

Stir until blended, then add:

• 5 ripe bananas, mashed (I just cut mine into big chunks, and my KitchenAid mixer mashed them as it mixed)
• 2 1/2 cups rolled oats
• 1 1/4 cups semisweet chocolate chips

Stir until you feel like stopping.

Then, drop dough onto an ungreased cookie sheet. Bake for 10-12 minutes. The cookies probably won’t look quite done when you take them out, and this is RIGHT… if they look done, they will not be deliciously chewy. So take them out when they still look slightly “wet” on top and let them cool on a wire rack. They’ll be perfect.