I think today is comfort food day. I’m not having a down day but I am feeling just a little nostalgia and need a little comfort. And while so many comfort foods do give me a warm fuzzy feeling, I find nothing works as well as an oatmeal cookie or chocolate.
The oatmeal cookie is like wrapping up in a comfy soft blanket while cuddling with a special loved on into front of a fire. Biting into one brings back fun happy memories of hanging out with my sister at my grandmother’s house eating fresh just made cookies, hot from the oven.
Since I am looking for the maximum in comfort today, I decided to combine chocolate and bananas into my oatmeal cookie. I created the ultimate love yourself comforting oatmeal cookie. Warm, they impart ooey gooey chocolate chips with a slight hint of banana and of course all the yummy flavors of a traditional oatmeal cookie. I didn’t add any nuts, because I wanted these to be soft and yielding without any hard obstructions. It is all about comfort after all.
Cold, the banana flavor comes through a lot stronger but not to the point of overpowering the rest of the flavors. Paired with milk, they are even better. Of course, the best way to eat any cookie is paired with milk! It’s just not the same if you skip the combo. It would be like making peanut butter and jelly sandwiches without the peanut butter or the jelly.
Chocolate Chip Banana Oatmeal Cookies
8 Tbsp. unsalted butter, melted
1/2 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tsp. vanilla
1 cup mashed very ripe bananas
1 3/4 cups all-purpose or whole wheat pastry flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
2 1/2 cups rolled oats
12 oz. semi-sweet chocolate chips
Preheat oven to 350° F. Prepare baking sheets by lining with parchment paper or non-stick spray.
Using a mixer, beat butter and sugars until fluffy. Add eggs one at a time, beating well after each addition.
Add the vanilla and the bananas.
In a medium-size bowl, mix the dry ingredients, including the oats and the chocolate chips.
Add the dry mix to the wet mix in small batches, mixing well after each addition. Continue until all the dry mix is incorporated into the wet.
Drop about 1 to 2 tablespoonfuls of the cookie mix on the prepared baking sheets, depending on the size cookies you want. I did closer to the 2 tablespoon size.
Pop into the oven for 10 to 12 minutes or until the cookies are browning slightly.
Remove from oven and cool on the baking sheet for 5 minutes before transferring to racks to cook completely.
Makes about 4 dozen or more depending on the size of your cookies.
Store in a sealed container.