I have tried several times in the past to incorporate bananas into cookies, simply because there are not all that many banana flavored cookies out there. Is banana a less popular flavor than I previously imagined? Perhaps not. The reason that I have never posted a banana cookie recipe before is that they haven't turned out so well. They have been cakey and, in some cases, too moist. A few tasted not enough like banana.
No so with these.
These cookies taste like banana bread, but feel like a cookie. The banana flavor is present, accentuated by notes of vanilla, and the edges of the cookie have that crispness that almost every cookie should have.
I made them with and without chocolate chips. The non-chocolate version tasted more strongly of banana, but only because the chocolate there to take center stage. And it did take center stage because I put in almost a whole cup full of chocolate chips, which is quite a lot when your recipe only makes two dozen cookies. Is anyone going to complain about a cookie with too many chips? Unlikely.
These are easy to put together and, because the recipe is both low-fat and fairly small, you don't have to have any guilt about keeping them around the house. They'll stay fresh for several days when stored in an air-tight container.




Preheat oven to 350F and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking powder, baking sodaand salt.
In a large bowl, cream together the butter and the sugars. Beat in egg and banana, followed by the vanilla extract. Gradually, on low speed or by hand, add in the flour mixture. Stir in the oats (either whole rolled oats or "quick cooking") and chocolate chips.
Drop dough by tablespoonfuls onto prepared baking sheet.
Bake for 11-14 minutes at 350F, until set and lightly browned.
Let cookies cool for about 5 minutes on the pan before transfering them to a wire rack to cool completely.
Makes 2 dozen cookies.