Video
Banana Oat Chocolate Chunk Cookies
Delicious eggless banana chocolate chip cookies with brown butter and rolled oats. These taste like banana bread and chocolate chip cookies had a baby! They have wonderful chewy texture with deeply golden brown caramelized edges and stay chewy for days.
Ingredients
- ½ cup (113g) unsalted butter
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ⅓ cup (80ml or 90g) mashed ripe banana (from 1 small banana – make sure you measure accurately)
- ½ teaspoon pure vanilla extract
- ⅔ cup (65g) rolled oats
- ½ teaspoon ground cinnamon
- pinch of nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plus 2 tbsp (160g) all purpose flour
- ¾ cup (125g) chopped dark chocolate, plus extra for topping
Instructions
- First brown the butter. Follow the instructions in this post here to learn how to brown butter. It’s easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. Pour it out into a clean bowl and let it cool for 10 minutes. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature.
- Combine the cool (but still liquid) melted brown butter, brown sugar and granulated sugar in a large bowl and mix to blend. If the butter is cooled sufficiently, then the mixture will look a bit fluffy after mixing. Over mixing at this stage will make it stiffen up, so mix gently. Add mashed banana and vanilla extract and mix to combine until it looks syrupy and it may look a bit separated at this point.
- Stir in the oats, salt and spices. Add flour and fold it in until mostly combined but a few streaks remain. Add chocolate chunks and fold them in so they are evenly incorporated. Cover the bowl and refrigerate the dough for 1 hour.
- Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough and release it onto prepared baking sheets spacing them at least 2 inches apart. Press a few extra chocolate chips onto each dough ball if desired. Bake for 8-10 minutes until the edges are golden and the middles are just a bit soft. Let cool for 2 minutes on the baking sheets and then transfer cookies to a wire rack to finish cooling.
