These cookies combine the wholesome goodness of bananas and oats with the indulgence of chocolate chips, making them a delightful treat for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the whole wheat flour, baking soda, salt, and oats.
Mixing the dry ingredients first ensures even distribution of the leavening agents.
In another bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
Ensure the butter is at room temperature for easier mixing.
Add the egg, vanilla extract, and mashed bananas to the creamed mixture and mix well.
Mash the bananas thoroughly to avoid lumps in the batter.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Do not overmix to keep the cookies tender.
Fold in the chocolate chips gently.
Reserve a few chocolate chips to place on top of the cookies for a better presentation.
Scoop the dough onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 12-15 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
Serve the cookies with a warm beverage and enjoy!
These cookies are best enjoyed fresh but can be stored for later.
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