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.
- 1 cup white sugar (though I’m sure brown would be fantastic too)
- 1 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 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.
I noticed you said to place the cookies on an ungreased cookie sheet… how come? (I’m not a very experienced baker!)
I’m in the process of making these as I type! I already tasted a cookie from my first batch and they’re yummy, not too sweet & super chewy! I was looking through your recipes/blog posts last night and just realized that we’re both preggo and around the same weeks (I’ll be 19 weeks tomorrow!). Thanks for taking the time to blog & post such delicious recipes! Keep ’em coming! =)
I made these cookies using half white sugar & half brown sugar. When I opened my oatmeal box, I found I only had one cup, but I had several packets of maple & brown sugar oatmeal so I substuted three packets for the rest of the oatmeal. I used butterscotch chips & poured the batter into a jelly roll pan & baked 20 – 25 minutes. Came out like a sheet cake & was awesome. Would be good with a maple glaze or a not too sweet cream cheese frosting.
how many will this recipe make?
how many will this recipe make?
I cut this recipe in half since I only had 2 bananas and it turned out perfectly! These cookies are super moist and chewy but taste similar to banana bread. We loved them, thanks for the post!
I just made these, thanks for posting!!! I modified by using 2/3 the amount of butter and sugar called for in the recipe, and used turbinado sugar and whole wheat flour instead of regular. I like my cookies better a little less sweet than most recipes, and they turned out really great! I have about 15 of your recipes bookmarked to try… 🙂
Jill, thanks for letting me know about your post. How cool that you made a vegan version!
I baked these cookies last night and made a few adjustments. So good! Thanks!
I blogged about it
here, if you care to take a peek!
I’ll bet these would be fantastic – without the chocolate chips. (I REALLY don’t like them) and with Walnuts. Banana Nut Bread Cookies. I need to try these. Yum!
Just wanted to say I followed your blog link from craftster and I love, love, love this site’s content and presentation. I’m off to add it to my link bar.
PS I also really like your green wall.
Oh, my! They look delicious. I can’t wait to add these to husbandperson’s lunch (if they last through the night, that is).
Erin??? *GASP* I had no idea! 🙂
Glad you found me.
Hahahaha I found you! You post on Tastespotting, my not-so-secret obsession!