With our current state of quarantine I think we can all say we’ve been spending more time in the kitchen. I’ve always loved baking, but to be honest up until recently I’ve been really intimidated by cooking. Being home the last 4 weeks has forced me to get more creative in the kitchen so that I don’t get bored with my food and it’s been such a fun challenge! I’ve gotten a lot more confident in the kitchen and have even been making up my own recipes. I’ve also been doing a lot more baking which has made me so happy. Last week I made these brownies from Half Baked Harvest and shared them on my Instagram. Despite the fact that I added way too much instant coffee to the batter, they turned out to die for. This week, I made the yummiest Banana Chocolate Chip Cookies and I wanted to share the recipe with all of you!
The overall recipe was inspired by this one, but I changed it up a little bit to make it my own! Personally I’m a no nuts in my cookie kind of girl (fight me), so I swapped out the walnuts for mini marshmallows, and added a touch more cinnamon and chocolate chips than called for. The result was not the prettiest cookie, but trust me when I say you’ll be in love after the first bite. The marshmallows make them gooey and the oatmeal gives them such a great texture. The best part? The whole process (including baking time) took less than 30 minutes! Here’s how to make them yourself:
Ingredients
- 1 very ripe banana
- 1/3 cup canola oil
- 2/3 cup sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour, more if needed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon plus a couple extra shakes
- 2 cups rolled or “quick” oats (not instant)
- 3/4 semi-sweet chocolate chips
- 3/4 cup mini marshmallows
Steps
- Preheat Oven to 350º
- Line 2 baking sheets with parchment paper (love these cookie sheets and these precut sheets of parchment paper)
- In a large mixing bowl using a fork, mash your banana.
- Add oil, sugar, and vanilla to the bowl and mix using the same fork.
- Add flour, baking soda, salt and cinnamon and mix until just moist using a rubber spatula.
- Add rolled oats and chocolate chips and mix. Add mini marshmallows (make sure they’re not stuck together) and mix again.
- Wet your hands and roll the dough into golf ball sized balls and spread them out on the cookie sheets. Re-wet your hands as necessary so the dough doesn’t stick to your fingers.
- Bake until you just start to see the top become golden brown (about 12 minutes for me).
- Remove from oven and let them cool so they cookies set. Then enjoy!
