Description
Soft chewy cookies with the winning combo of bananas, chocolate and a touch of spice.
Ingredients
- 1-½ cup All-purpose Flour
- ¼ teaspoons Ground Nutmeg
- ¾ teaspoons Ground Cinnamon
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¾ cups Unsalted Butter, Softened
- ⅔ cups Granulated Sugar
- ⅓ cups Packed Light Brown Sugar
- 1 whole Large Egg
- 1 teaspoon Pure Vanilla Extract (use 2 Teaspoons If Not Using Caramel Extract)
- 1 teaspoon Caramel Extract (optional)
- 1 teaspoon Banana Extract
- ½ cups Thoroughly Mashed Or Puréed Ripe Banana (about 1 Medium)
- 1 cup Old-fshioned Oats
- 1 cup Dry Roasted Peanuts, Chopped
- 1 cup Milk Chocolate Chips
Preparation
Preheat oven to 350ºF. Line baking sheets with parchment paper or spray them with nonstick cooking spray. Set the pans aside.
In a medium bowl, whisk flour, nutmeg, cinnamon, baking soda and salt. Set aside.
In a large mixing bowl, cream butter, granulated sugar and brown sugar on medium speed of an electric mixer until fluffy. Add egg, vanilla, caramel extract (if using), banana extract and mashed banana. Beat until everything is combined.
Add flour mixture and beat just until incorporated. Do not overmix.
Place the oats in a food processor and pulse until they’re finely chopped—don’t pulverize them into a powder. Fold the oats, chopped peanuts and chocolate into the cookie dough until combined.
Drop the dough onto the prepared pans with a 1 to 1 1/2 tablespoon size cookie scoop, spacing the dough about 2 1/2 inches apart.
Bake the cookies at 350ºF for 12–14 minutes for 1-tablespoon size cookies, 14–16 minutes for 1 1/2 tablespoon size, or until cookies are lightly browned and almost firm in the center. Let the cookies cool on the pans for about 5 minutes before removing them to wire racks to cool completely.
Makes 30–36 cookies, depending on the size.
Recipe adapted from Cuisine Weeknight Menus.
