2cupsquick oats (or old fashioned oats for a more chunky cookie)
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
½ - ¾cupsemisweet chocolate chips(½ is usually enough, but if you want to intensify the chocolate flavor add ¾ cup)
Instructions
Preheat oven to 350 F.
In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
Add egg, vanilla, and mashed banana. Mix on low until combined. Set aside.
In a separate large bowl, combine sifted flour and baking soda, baking powder, salt, and oats. Whisk to combine.
Add flour mixture to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined.
Fold in chocolate chips.
Scoop 2 tablespoonfuls of dough and roll into balls.
Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
Bake for 11-13 minutes (the time varies due to different ovens) until the cookies are starting to turn golden brown and they look set. The cookies will have a quite soft center inside. Once they cool down they will set well and the texture inside remains soft, lots of banana flavor and buttery.
Let cool on the baking sheet for 5-10 minutes and then transfer to a wire rack to cool completely.
Notes
I would recommend not substituting sugars in this recipe. You can make these cookies only with white sugar; they will still taste good, but there will definitely be a difference. Both sugars should be used to get the very best buttery and soft cookie.
STORAGE: Store your mashed bananas chocolate chips cookies in an airtight container and they should keep for up to a week on the counter. You could also freeze them! After your cookies have cooled completely, place them in a freezer safe, airtight container or ziplock freezer bag and freeze for up to a month. When you are ready to eat them, just thaw them and reheat them in the oven (they taste very good when warm).