Ingredients
Scale
- 113 g Unsalted butter, softened, not melted
- 80 g Banana, ripe, about 1 small
- 1 teaspoon Ground cinnamon
- 100 g Light brown sugar
- 50 g Granulated sugar
- 0.5 teaspoon Vanilla
- 130 g All purpose flour
- 60 g Rolled oats
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 130 g Semi-sweet chocolate discs, bars, or chips
Instructions
- Brown the butter in a small saucepan over medium heat until amber, then chill 10 minutes.
- Mash banana with cinnamon until mostly smooth.
- Mix in chilled brown butter, brown sugar, granulated sugar, and vanilla.
- Whisk flour, oats, baking powder, baking soda, and salt in a separate bowl.
- Gently fold dry ingredients into wet mixture until just combined.
- Fold in chocolate chips, cover, and chill dough 30 minutes up to 48 hours.
- Preheat oven to 350°F (175°C) and line baking sheet.
- Scoop 3 tablespoons of dough per cookie, 2 inches apart.
- Bake 12–14 minutes until edges golden. Swirl immediately after baking for shape, then cool 5 minutes before transferring to wire rack.
Notes
- To make vegan, use Miyoko’s Creamery vegan butter.
- Optionally add 56 g walnuts and adjust chocolate to 110 g.
- Chill dough longer for thicker cookies.
- Store in airtight container at room temp for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American