Banana Oatmeal Chocolate Chip Cookies

Contributed by Rickie Morrison

1/4 C unbleached all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 t ground cinnamon
6 tbls (3/4 stick) unsalted butter, at room temperature
1/2 c granulated sugar
1/2 c packed light brown sugar
1 large egg
1 tsp vanilla extract
1 c oatmeal (not quick-cooking)
2 c (12 oz.) semisweet chocolate chips
2 bananas, cut into 1/4 to 1/3 pieces

Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and butter the paper.

In a small bowl, stir the flour, baking soda, salt, and cinnamon together; set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, granulated suger, and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated, Mix in the oatmeal, Mix in the chocolate chips until evenly distributed. Use a large spoon to mix in the banana pieces, mixing just until they are evenly distributed and some of the pieces are mashed but most are still visible, about 20 seconds.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart.

Bake the cookies one sheet at at time until the edges are lightly browned and the tops lok dry, about 18 minutes. Cool the cookies on the baking sheets for 10 minutes, then use a wice metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies an be stored in a tightly covered container, layered between sheets of wax paper, at room temperature for up to 3 days. I like skipping out on the chocolate chips and adding craisins and I always add more oatmeal.