Ingredients
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas, mashed
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or spray with nonstick cooking spray.
- In a mixer bowl, cream together butter, peanut butter, white sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract until combined.
- In a separate bowl, mix together flour, rolled oats, baking soda, and salt.
- Add the dry ingredients to the butter mixture and beat until just combined.
- Fold in mashed bananas and chocolate chips until well incorporated.
- Use a large cookie scoop to drop dough onto the prepared baking sheet.
- Bake for 12 minutes, or until edges are browned and cookies are set.
- Cool on a wire rack before serving.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter after adding dry ingredients to keep cookies tender.
- Cookies can be stored in an airtight container at room temperature for 3-4 days.
- Optional: Add chopped nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
