Apparently I’ve been a bit obsessed with bananas, oatmeal and chocolate as of late. Oh well, guess I’ll just give in to it!
Growing up, my friend Megan and I would always beg her Mom to make us her signature cookies, Banana Oatmeal Chocolate Chip. Oh.mah.gah. Delicious. Almost muffiny in texture, they’re moist but with a good crumb and are just so darn good! As I was preparing to make Ross’s weekly treat (yes, I do that for him – such a kind fiancee) I decided I was going to make this childhood favorite with a few healthier modifications.
Not going to lie, the healthier version is probably just about as good as the original. Woot! I subbed whole wheat flour in, cut the amount of sugar, and used apple sauce and butter instead of shortening. Another added bonus – they double as breakfast! Why not have cookies for breakfast? You know you want to…
1-1/2 cups whole wheat flour (original called for AP flour)
1-3/4 cups oatmeal
3 mashed bananas
1/2 cup un-sweetened apple sauce
1/4 cup softened butter (original called for 3/4 cup shortening and no apple sauce)
2/3 cup sugar (original: 1 cup)
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
2/3 cup chocolate chips (original called for 1/2 cup – oops)
1.) Pre-heat the oven to 375*
2.) Combine the mashed bananas, apple sauce, butter, sugar, egg, and apple sauce.
3.) In another bowl combine the flour, salt, baking soda and spices. Combine that with the wet mixture.
4.) Once mixed, add the oatmeal, then the chocolate chips.
5.) Line a cookie sheet with a silpat or parchment paper. Spoon tablespoon sized dollops of the dough, evenly spaced by about 1-inch, on to the sheet.
6.) Bake for 10-13 minutes or until they are solid and lightly golden.