Banana Oatmeal Cookie

This time it wasn't my fault. I stopped buying bananas because they always get mushy and then I'm forced to use them for baking and I've learned my lesson. This time, I had mushy bananas because my in-laws brought them over one day and left them behind. Then, to no one's surprise, they got mushy and I had to find something to do with them.

I found this recipe on There's always thyme to cook. I really liked these cookies. They weren't overly sweet and I felt (sorta) healthy eating them since they had bananas and oatmeal. I did mess with the recipe a bit because I had 4 rotting bananas, not 3, but it still turned out fine, which is surprising because if you've followed my blog at all, you know that I suck at baking. Oh, I also kept them in the oven much longer than 12 minutes the original recipe called for because they weren't browning and came out mushy. With or without my tweaks, they were yummy and I definitely approve of this recipe.


Adapted from There's always thyme to cook
Ingredients:
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 4 ripe bananas (the original recipe calls for 3, so 3 would probably work too)
- 2 cups rolled oats
- 1 cup chocolate chips
- 1 cup walnuts

Directions:
- Preheat the oven to 375 degrees.
- Cream the butter, sugar and brown sugar together.
- Beat in the eggs and vanilla.
- Mix in the flour, baking soda, and cinnamon until well-combined.
- Mix in the banana, oats, walnuts and chocolate chips.
- Put spoonfuls of dough on a greased baking pan, parchment paper or silpat and bake for 12-15 minutes or until the cookies are just beginning to brown. (The original recipe says 10-12 minutes, but I found that it wasn't enough)
- Cool on a cooling rack and then share them with your friends!