a peanut butter, chocolate chip, and banana oatmeal cookie. This five-star dish was created by two experienced chefs. We hope you appreciate the tasty flavors in the cookie.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 3 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ½ cup butter or margarine, softened
- ¾ cup brown sugar
- 1 1 ⁄ 16 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ banana
- ½ cup peanut butter
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups rolled oats
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla, bananas and peanut butter. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by rounded spoonfuls onto an unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 97 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
A friend made these and they were amazing! I want to make them for the upcoming holidays and wonder how/if they freeze. Has anyone successfully tried to freeze these? Thank you!!
They were SO wet, I had really small bananas so I put a whole one in, the dough was so wet and awful I added 1/2 c flour and doubled the oats (added 1/2 cup at a time) the dough was finally a bakeable consistency but really bland. I did try one dozen cookies before adding the extra flour/oats and you couldn’t even get them off the cookie sheet. Very disappointing.
I will definitely be keeping this recipe. I did make a few changes mostly from suggestions in reviews. I used 1 whole banana, increased the flour to 1 3/4 cup and the oatmeal to 2 cups. I only used 1 cup of chips and they were by accident dark chocolate morsels which I discovered were larger chips, but excellent in this cookie. I will use 1 1/2 c. chips in the future. They were a bit sticky on the cookie pan, but my pans are nonstick and so not a real problem. I like that it only used 1/2 c. butter. I used a small ice cream scoop and got 40 cookies.
I thought Marci must be wrong. But while the *taste* was very good, the texture was that of a pancake. Even after adding flour (which helped a lot), it was still too cake-y. I was looking for a cookie that tasted like banana bread, not banana bread in cookie shape. I’ll stick with modifying the Toll House recipe. I did not, however, have any difficulty removing the cookies from the pan. And I didn’t wait 5 minutes to do that – I removed them immediately.
I liked it but the sugar content on the recipe is too much for my taste though. Nevertheless, I loved this recipe! My grand mother just asked me to bake this on her birthday on July 09. Kuddos!
I have made these cookies 2 years in a row for Christmas. They are fantastic. I love them. Chewy and crispy with a great combination of all the flavors.
I made these on a whim. I added some coconut flakes just because I had half a bag to get rid of. They baked up beautifully, stayed soft for several days and were really enjoyed by everyone.
It was terrible! Before I put em in the oven they were fine but when i put em in they melted! I had to cut them into squares!
Sweet cookie with good banana and peanut butter flavor. Enjoyed by the whole family!
Very good, a variation of the hermit when I added a small handful of crushed pecans. Baked for fifteen minutes as well.
Just pulled these out of the oven. I had one overripe banana and needed something sweet in the house. They taste great! I cut back on the sugar a little bit, used a whole banana and two heaping spoonfuls of peanut butter, and half whole wheat flour. The banana flavor really comes through in the cookie. I’ve put this in my recipe box for the next time I have a lone banana that needs to be used up, and might try adding chopped nuts next time, this reminds me of banana bread.
A cookie that has it all – oatmeal, peanut butter, chocolate chips and banana. My family enjoyed this cookie for something different.
Very disappointing. Texture was okay but had an odd flavor. I think it was the banana. Made them for a friend at work for her birthday but I won’t be serving them . . .
We really enjoyed these cookies in my house. I will definitely be making again!
I’ve been on the lookout for a banana cookies that didn’t turn out like a muffin and this is it. I opted to use a whole banana instead of half, so I had to increase my dry ingredients to compensate. I used 1 3//4 c. flour and 1 1/2 c. oats, and they turned out perfect. I didn’t have any problem with them spreading or sticking as other have. In my opinion they were the perfect mix of crispy on the outside, chewy on the inside.
The cookies themselves taste great but they spread out on the pan quit a bit. Getting them off the pan was quite difficult and I had used non stick cooking spray. I broke about half of them trying to get them off. They are also a little difficult to pack for lunches becuase of size and stickiness. But like I said flavour is good!!
these cookies were verry good! I changed the banana amount to 2 and 1/2 and I also changed the oats to 2 cups. after I added thease things I had to cook them for 19 min, but they came out great!
I used whole grain oats and my boyfriend and my co-workers devoured these. Great taste and may try with less sugar next time as they could be made fairly healthy.
My family loves these!!!!!! The only thing I have had to do is work with the cooking times. I have been cooking them for 15 minutes then letting them finish on the cookie sheet before removing to a cooling rack. I have left the recipe alone I have not needed to change anything about it.
I made these with a few Of the girls and we fell in love!! Kept everything as is. Used quick cooking oats and smart balance butter. Also used the half splenda half sugar mixture for the white sugar. Will definitely be making these again! Oo and now that I think a about it, I did use 2 whole bananas instead of half. One of my friends can’t wait to make these cookies for her boyfriend bc she loved the ones we made so much!
Great cookies! Everyone LOVED them. They turned out chewy, moist, and YUMMO! Next time I’ll add a little more banana since I didn’t taste it that much. I also added some PB chips instead of the full amount of Choc. Chips.