There are many that claim to find a guilty pleasure in Banana-chocolate-peanut-butter sandwiches, with numerous other varieties and combination’s. With a spur of the moment decision I transformed this favorite delight into a cookie. The results turned out pretty well. I can see this good with Nutella instead of peanut butter as well and may be trying that soon!
1 1/3 cups all purpose flour
2/3 cups oats
2 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened, cut into 1-inch pieces
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla extract
1 ripe mashed banana
6 oz chocolate chips
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla, banana and peanut butter until just incorporated.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.
Using a wooden spoon, fold in the chocolate chips. Cover the bowl and refrigerate for 3 hours or overnight.
Preheat oven to 375 degrees
Drop the dough by rounded tablespoon onto baking sheets, at least 2 inches apart. Bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.