Big Banana Oatmeal Chocolate Chip Cookies

Big Banana Oatmeal Chocolate Chip Cookies

When I have a bunch of ripe bananas, I’m usually going to turn them into banana bread or some kind of banana cake. Now I don’t know about you, but there are times when I only have one ripe banana ready for baking. And one banana isn’t …

The post Big Banana Oatmeal Chocolate Chip Cookies appeared first on Baking Bites.

Big Banana Oatmeal Chocolate Chip Cookies

When I have a bunch of ripe bananas, I’m usually going to turn them into banana bread or some kind of banana cake. Now I don’t know about you, but there are times when I only have one ripe banana ready for baking. And one banana isn’t usually enough for one of those recipes, so I turn from cakes to cookies and bake up a batch of Big Banana Oatmeal Chocolate Chip Cookies instead.

These Big Banana Oatmeal Chocolate Chip Cookies only need one banana to infuse them with some of the same delicious flavors that you find in banana bread. The cookie dough comes together quickly and easily for a snack that anyone who enjoys the combination of bananas and chocolate will love. I make the cookies quite large because I think that bigger cookies offer the best combination of flavors and textures with this recipe.

As is the case with many recipes that use quite a bit of banana, these are a bit lower in fat than some other cookie recipes, so they’re not a bad option if you’re looking for a slightly lighter snack option. That being said, the bananas in these cookies do not replace the fat in the dough. Butter is still needed both to give the cookies a wonderfully buttery flavor, but also to help give the cookies a crisp outer edge.

I always finish these cookies off with a sprinkle of coarse salt before popping them into the oven. While there is some salt in the cookie dough, I find that having a few flakes on top really sets off the flavor of the banana in the finished cookies. Adding the salt is completely optional and, while I do highly recommend it, you can certainly skip it if you’re not a fan of salty-sweet desserts.

The cookies are crisp on the edges and chewy in the center when the come out of the oven. After storage, they lose a little of that crispiness, becoming softer and chewier. The mashed banana in the cookies is what causes them to soften as time goes by, but it also means that the cookies remain fresh tasting longer. Store them in an airtight container if you plan to eat them with a couple of days, or stack them with parchment paper and freeze them for longer storage. They make great ice cream sandwich cookies, as well.

Big Banana Oatmeal Chocolate Chip Cookies
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup mashed banana (1 medium)
2 cups oatmeal (pref. quick cooking)
1 1/2 cups dark chocolate chips
coarse salt, for topping (optional)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract and mashed banana. Stir in flour mixture and oatmeal, then mix in the chocolate chips until well-distributed in the dough.
Shape dough into large 2 inch balls (approx 1/4 cup) and place on baking sheet, leaving about 3 inches between cookies to allow for spread.
Bake for 15-17 minutes, until cookies are golden brown around the edges and set in the center.-
Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Makes about 24 big cookies.

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50 Best Chocolate Recipes for Chocolate Lovers Everywhere

Our best chocolate recipes hardly need an introduction. There’s layer cakes, chocolate cookies, chocolate frostings, mousses and puddings, pies and tarts, and everything in between. But I know you really just want to get to the recipes, so let’s do jus…

Our best chocolate recipes hardly need an introduction. There’s layer cakes, chocolate cookies, chocolate frostings, mousses and puddings, pies and tarts, and everything in between. But I know you really just want to get to the recipes, so let’s do just that.


Best Chocolate Recipes

1. Classic Chocolate Chip Cookies

Before we get into tortes and tarts, sheet cakes and shortbread, we have to start with the most classic chocolate recipes of all time—a soft and chewy chocolate chip cookie. Dorie Greenspan’s recipe calls for 12 ounces of bittersweet chocolate; use a chopped bar or chunks, versus chips, for the most chocolatey flavor of all.

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11 Common Cookie Mistakes We’ll Never Make Again

From now through the end of December, there will be more cookies baked than any other time of the year. Okay, I don’t actually have the stats to back it up, but it makes sense right? From Emma Laperruque’s Latke Cookies to Dorie Greenspan’s World Peace…

From now through the end of December, there will be more cookies baked than any other time of the year. Okay, I don’t actually have the stats to back it up, but it makes sense right? From Emma Laperruque’s Latke Cookies to Dorie Greenspan’s World Peace Cookies to basic sugar cookies, Russian Tea Cakes, gingerbread boys and girls, and shortbread, there are so many—and I mean so many—cookie recipes to bake. But in the midst of the holiday hullabaloo, there are bound to be a few errors too. I turned to five pro bakers to find out what the most common cookie mistakes among home bakers are.

1. Not Reading the Recipe

Are you thinking to yourself, “duh?” I know. I thought the same thing. But Sarah Kieffer, baking blogger and author of the recently published, 100 Cookies: The Baking Book for Every Kitchen, says that more bakers than you’d think (including the pros!) quickly skim a recipe—or don’t read it at all. “Cookies often seem like something simple or easy to bake, and often it is assumed that cookie recipe directions are all similar in nature. An example is what I myself did the other day—I glanced over the recipe, threw the butter in the stand mixer bowl and started mixing, only to then realize I was supposed to brown the butter, let it come to room temperature, and then mix it,” says Kieffer.

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62 of Our Best Cookie Recipes, From Chocolate Chip to Snickerdoodle

When tasked with rounding up the best cookie recipes of all time, I couldn’t keep it to just a dozen or two. There are just too many delicious cookie recipes on Food52—from classic chocolate chip to soft and cakey snickerdoodles to Russian tea cakes—so…

When tasked with rounding up the best cookie recipes of all time, I couldn’t keep it to just a dozen or two. There are just too many delicious cookie recipes on Food52—from classic chocolate chip to soft and cakey snickerdoodles to Russian tea cakes—so I didn’t choose. Instead, I rounded up 60, count ’em 60, of our top-rated cookie recipes and categorized them by style, making it easier than ever for you to choose what to bake.


Chocolate Chip Cookies

1. ​​Chocolate Chip Cookies

Go for gold with everyone’s all-time favorite cookie: perfectly golden brown chocolate chip cookies that are crunchy on the outside with a soft, chewy center.

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17 Best Cookie Bar Recipes for a Bite-Sized Treat

I love a good cookie. But you know what’s even better? When said cookie comes in the shape of a bar and takes half the time and effort—no scrambling to transfer hot cookies to a cooling rack, no messy portioning of subsequent batches, no devastating co…

I love a good cookie. But you know what's even better? When said cookie comes in the shape of a bar and takes half the time and effort—no scrambling to transfer hot cookies to a cooling rack, no messy portioning of subsequent batches, no devastating cookie Pangaea. It's a one-and-done, no-fuss crowd-pleaser; the low-maintenance, reliable alternative to its more demanding, self-involved, singular counterparts.

A team player at heart, the bar cookie doesn't allow for stragglers, or runts, or misfires. Ultimately, each bar is only as good as its batch. Moreover, bar cookies are fun to bite into—they're soft and gooey, and on occasion surprise us with a pleasing crunch or hidden layer. They're dense and easy to eat, as well as easy to share. Plus, everyone has a favorite: the middles, the two-edged corner, the one-edged side. So I urge you: On your next baking bender, consider the bar. Here are 17 recipes to get you started.

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Chewy White Chocolate Chip Pumpkin Cookies with Marshmallows

White Chocolate Chip Pumpkin Cookies with Marshmallows
Pumpkin is such a versatile ingredient that I like to incorporate it into all kinds of baked goods in the fall and winter. Pumpkin pies are always a hit, but there are times when I prefer to bake cookies, since they’re easier to transport and serve to a crowd. These White Chocolate Chip …

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White Chocolate Chip Pumpkin Cookies with Marshmallows
Pumpkin is such a versatile ingredient that I like to incorporate it into all kinds of baked goods in the fall and winter. Pumpkin pies are always a hit, but there are times when I prefer to bake cookies, since they’re easier to transport and serve to a crowd. These White Chocolate Chip Pumpkin Cookies with Marshmallows are a fun chocolate chip cookie variation loaded with familiar spices that is perfect for any fall occasion.

Most pumpkin cookies are cakey, but I prefer my chocolate chip cookies to have a chewier texture and a slightly crisp edge. And even though they are loaded with pumpkin, these are still chocolate chip cookies at their heart! If you want cakey pumpkin cookies, check out these whoopie pies – which can be made with or without the delicious caramel filling – and add them to your fall menu.

I find that white chocolate is actually a great match for pumpkin spice in this recipe. While you could substitute in regular chocolate chips, the deep cocoa flavor of dark chocolate tends to take over the cookies and leave you with more chocolate than pumpkin in each bite. White chocolate, on the other hand, brings in a creamy vanilla sweetness that contrasts well with the cinnamon and other spices in the cookie dough. You’ll be able to taste all of the spices and the pumpkin alongside the white chocolate. You’ll get the best results with real white chocolate that is made with cocoa butter, rather than other vegetable fats, as real white chocolate chips are much creamier and less sweet than the “vanilla-flavored chips” you can buy.

I added the marshmallows to the cookies on a whim and I loved how they turned out. They added just the right amount of extra caramelized sweetness and a nice extra chewiness to the cookies. Be sure to use mini marshmallows, as they full sized marshmallows are just too big for this particular recipe.

The cookies will keep well for several days after baking, as the pumpkin brings in just the right amount of moisture to keep them from getting stale quickly. They will remain chewy, but will loose the crispness around the edge when stored in an airtight container. I still think they’re delicious and have even been known to double this batch just to ensure that I have some leftovers after a big party. Serve them with coffee, tea or hot chocolate as a treat for yourself if you’re not entertaining!

White Chocolate Chip Pumpkin Cookies with Marshmallows
2 cups all purpose flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted and cooled
3/4 cup sugar
1/2 cup dark brown sugar
1 large egg
1/3 cup pumpkin puree
1 tsp vanilla extract
1 cup white chocolate chips
1 cup mini marshmallows

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, spices, baking powder, baking soda and salt.
In a large bowl, whisk together melted butter, sugar, brown sugar, egg, pumpkin puree and vanilla extract until very well combined. Gradually stir in the flour mixture, mixing just until no streaks of dry ingredients remain. Stir in chocolate chips to evenly distribute them, followed by the mini marshmallows
Shape dough into generous 1-inch balls and arrange on baking sheet, leaving about 1 1/2 inches between each cookie to allow for spread.
Bake for 10-12 minutes, or until cookies are set and very lightly browned on the edges. Allow cookies to cool for 4-6 minutes on the baking sheet, before transferring to a wire rack to cool completely.

Makes about 2 1/2 dozen.

The post Chewy White Chocolate Chip Pumpkin Cookies with Marshmallows appeared first on Baking Bites.

Our Favorite Vegan Cookie Recipes to Bake Right Now

Vegan baking doesn’t need to mean buying tons of hard-to-find, expensive ingredients from health food stores. It’s come a long way, and if you’re armed with some basic pantry staples like coconut oil, dairy-free milk (anything from almond to soy to coc…

Vegan baking doesn’t need to mean buying tons of hard-to-find, expensive ingredients from health food stores. It’s come a long way, and if you’re armed with some basic pantry staples like coconut oil, dairy-free milk (anything from almond to soy to coconut will do), and almond butter, you’re already in good shape. Our top 10 vegan cookies range from classics like sugar and gingerbread cookies to sweet variations on chocolate chip cookies. In one recipe, we added maple syrup and olive oil, and another calls for a sprinkling of flaky sea salt on top of each dough ball.

For years, dairy-free baked goods like vegan cookies and cakes got a bad rap for being dense, not sweet enough, not fluffy enough, and all-around not good enough. We guarantee that these recipes will prove the haters wrong and give them something satisfying to snack on. So, grab a baking sheet, a spatula, a couple of bowls, and let’s get baking!

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Chocolate Chip Blondies

These Chocolate Chip Blondies are rich, chewy, and come together in just a few minutes. You will definitely want to make these over and over again! INTRO WHAT IS A BLONDIE? Before we get into this recipe, let’s talk about blondies. Blondies are bar desserts, just like brownies. But instead of being flavored with chocolate, …

The post Chocolate Chip Blondies appeared first on My Baking Addiction.

These Chocolate Chip Blondies are rich, chewy, and come together in just a few minutes. You will definitely want to make these over and over again!

Stacked chocolate chip blondies on a piece of parchment paper

INTRO

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Brown Butter Chocolate Chip Cookies

Brown butter and a sprinkle of flaky sea salt make these Brown Butter Chocolate Chip Cookies every bit as delicious as a fancy bakery cookie. You won’t believe you were able to make them at home!  Like so many people, I downloaded TikTok last spring as everything was shutting down. It offered a bit of …

The post Brown Butter Chocolate Chip Cookies appeared first on My Baking Addiction.

Brown butter and a sprinkle of flaky sea salt make these Brown Butter Chocolate Chip Cookies every bit as delicious as a fancy bakery cookie. You won’t believe you were able to make them at home! 

Baked brown butter chocolate chip cookies on a piece of parchment paper set on a wire cooling rack

Like so many people, I downloaded TikTok last spring as everything was shutting down. It offered a bit of entertainment during a very unsettling time. And along with my friend Stephie and Joshua Weissman, it taught me how to make one hell of a loaf of sourdough bread.

I was all-in and even bought a fermentation station – if you know, you know.

Over a year later, I still love TikTok and if I’m being honest, my FYP is pretty much loaded with food and beauty content. I love finding simple recipes to make for dinner while learning which new highlighter is all the rage.

Many months ago, I stumbled upon a recipe for Brown Butter Chocolate Chip Cookies and I could not get them off my mind. Although I didn’t save the recipe, I did remember that the creator used the recipe for Tasty’s Chewy Chocolate Chip Cookies, but browned the butter first. 

Brown butter chocolate chip cookie broken in half to show the gooey melted chocolate chips

And let me tell you, this creates one magical cookie. 

If you’ve been around here for any amount of time, you know that my favorite chocolate chip cookie recipe is the New York Times Chocolate Chip Cookies. But not everyone wants to go purchase cake and bread flours to make a cookie recipe. 

And not everyone has 24 hours to let the dough chill.

These Brown Butter Chocolate Chip cookies are right up there with the New York Times Chocolate Chip Cookies and a few of my friends think they’re even better! They’re super simple to make and don’t require special ingredients, or a 24-hour chill time. 

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This Chocolate Chip Cookie Isn’t Crispy or Chewy—It’s Better

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today: your new favorite chocolate chip cookies.

I’m big on cookies, so much so that I consider them pantry st…

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today: your new favorite chocolate chip cookies.


I’m big on cookies, so much so that I consider them pantry staples. Can you even consider them pantry staples? That’s a debate for another day. But a cookie or three with afternoon tea is simply nonnegotiable.

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