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Oatmeal and Chocolate Chip Banana Bread Cookies

4/1/2020

26 Comments

 
I'm truly at a loss for words. Banana bread meets oatmeal cookie meets chocolate chips?? These are the best cookies I have ever made and believe it or not, I actually guessed the amounts of each ingredient as opposed to using another cookie recipe as a base and it freaking worked. That almost never happens when I try and bake!! Ah! My very own and first ever original FOJ cookie recipe!

FYI, this recipe made 16 cookies. You'll want to pay close attention to the consistency of your finished dough since it's super hard to measure flour properly for baking without weighing it. Since baking measurements are way more sensitive than cooking measurements, I bet even the size of the banana you use compared to the one I used could make a difference in the texture! The finished cookie dough should be firm enough to hold a somewhat of scoop shape and def shouldn't start spreading out onto the cookie sheet before baking. If your dough is too wet and looks like pancake batter, I would add in flour, 1 teaspoon at a time and then mix it in until it seems thick enough to scoop. Also, throwing the dough into the fridge for twenty minutes helps to make things more solid for scooping as well.

If you're one of those people (guilty!) that skip through the beginning text of a recipe here's what you need to know before making these: have 1/4 cup of extra flour handy to add to the dough if you need to. Sometimes, the size of the banana you use can throw things off and the dough will need more flour to prevent flat and completely melted cookies from coming out of the oven.
Picture
What you need:
  • 1 cup oat flour
  • 1/4 cup oats
  • 1 cup AP or GF flour (an additional 1/4 cup flour might be needed - see the bold note above.)
  • 1/2 tsp cinnamon 
  • 1 tsp baking soda
  • 1 tbsp cornstarch 
  • 1/2 tsp salt
  • 1 mashed banana (must be ripe)
  • 1 egg
  • 1 stick melted butter
  • 1 tbsp olive oil
  • 1 tbsp vanilla extract
  • 3/4 cup brown sugar
  • 1/2 cup cane or regular sugar
  • 3/4 cup semi-sweet or dark chocolate chips or chunks
What to do:
  1. Preheat the oven to 325 degrees F and set out a cookie sheet and a piece of parchment paper.
  2. Combine the oat flour, oats, all purpose or gluten free flour, cinnamon, baking soda, cornstarch and salt in a large bowl.
  3. In a separate bowl, mash the banana and mix in the egg, butter, olive oil, vanilla extract, and both sugars.
  4. Slowly add in the dry ingredients to the wet ingredients and then mix in the chocolate chips. If the dough looks more like cake batter than cookie dough here, add in that additional 1/4 cup of flour.
  5. Refrigerate the dough for at least 2 hours before baking. (You can skip this step but your cookies will be more flat than fluffy.)
  6. I used an ice cream scooper to place each cookie dough ball onto a cookie sheet lined with parchment paper. (Pro tip - spray the ice cream scooper with pam and add a few chocolate chips into it before scooping the dough to ensure they get to be on top of the cookie, prettier that way!!
  7. Bake for 11-13 minutes. (I did 11 mins bc I prefer more undercooked cookies.) They won't look done in the center but that's where the gooey part comes in once they take their final form while cooling off. The edges of the cookie should be more firm than the center.
  8. Smack the cookie sheet against the counter top gently in order to create that wrinkled-cookie texture on top of your cookies and let them set and cool for 15 minutes before eating.
26 Comments
Patricia Gonzalez
4/2/2020 08:49:44 am

I do not have oat flour. Can I increase the amount of flour by 1/4?
Thanks! Love your instagram posts.

Reply
Janey
4/2/2020 11:51:47 am

Not a baking expert, I wish I knew the answers for what you can and cannot sub! You can make oat flour by processing oats in a food processor, do you have oats?

Reply
Janey
4/4/2020 12:59:33 pm

Hi! Reporting back. Two of my followers made the cookies with all regular flour in place of the oat:reg flour and said that worked fine!

Reply
Patricia Gonzalez
4/4/2020 02:35:17 pm

Thanks so much. I am going to try them tonight. They sound delicious.

Sarah link
4/8/2020 05:50:25 pm

When you say
AP or GF flour, can that be almond flour?

Reply
Janey
4/8/2020 05:53:40 pm

Shoot! Since I'm allergic, I've never used almond flour and I'm not sure about the texture. I've used AP flour and Pamela's gluten free flour in the recipe (which isn't grainy and has a very similar texture to regular flour) so I would suggest using a softer grained GF flour.

Reply
Sarah
4/8/2020 08:44:16 pm

Makes sense & thanks!!

Sane
4/12/2020 11:04:30 am

Was wondering what the nutritional values are? Atleast the cals?

Reply
Janey
4/13/2020 02:16:50 pm

Hi! I'm not sure! I don't know how to calculate that, I'm sorry! Maybe someone else will see this and be able to help out.

Reply
Megan
4/13/2020 04:10:32 pm

I am so excited that I found your Instagram and tried this recipe- they are delicious!! My batter was thicker because I used coconut flour, so the cookies are a bit more cakey than flat and crispy but they’re so good- thank you!!!

Reply
Janey
4/13/2020 04:13:14 pm

Glad you made them and thanks for following!! That same thing happened to someone else who used coconut flour! And it happened to me when I tired to make muffins with coconut flour a few months ago so I’m guessing it gets tricky!

Reply
Stacey
4/16/2020 08:02:57 pm

How much is a stick of butter for those not in the US?

Reply
Janey
4/19/2020 01:49:35 pm

8 tablespoons!

Reply
Amy
4/19/2020 09:58:06 am

I do not have cornstarch. Is there an appropriate substitute?

Reply
Janey
4/19/2020 01:50:10 pm

I think you could sub in flour! It just makes the cookies a bit softer, so it won't be missed too much.

Reply
Tish
7/12/2020 06:58:19 am

These are 💯 the best cookies! They turned out perfect in texture and my adult daughter actually drives to my house to steal from me when I’m baking. Maybe I need to stop telling her. Hahaha (jk) ❤️ Thank you so much for this recipe.

Reply
Jane
12/11/2020 06:06:22 am

Hi Tish! That's hilarious lol! I'm so glad you guys love them. Thank you for leaving a comment!!!

Reply
Anna
7/23/2020 05:52:02 pm

Okay wow these cookies are so delicious!! I had two old bananas in my fridge and stumbled upon this recipe as a way to use them. I'm so glad I went with these and not just banana bread! Mine turned out fluffy, soft, and perfectly sweet. This will be my new go-to for old bananas. Thanks for the recipe!

Reply
Celia
12/10/2020 06:04:06 pm

Just made these for my sister's birthday! Very well-received <3 so so good will definitely be making again. also love your instagram and pooch :) 216 babyyy

Reply
Jane
12/11/2020 06:05:34 am

So glad to hear this!!! Thank you so much for taking the time to leave a review on my blog post too. <3

Reply
ChaGynt
2/28/2021 06:27:25 am

Would love to hear how do you store these? I just baked them, so excited to try them out 😍

Reply
Jane
3/1/2021 06:04:10 am

Hi! Sooooo I usually put them in a ziplock bag or in a sealed container, with wax paper between the cookies so they don’t stick. I also have left them sitting out overnight and they do not get stale! The outsides just gets crispier and sometimes my husband and I like to eat them that way! :)

Reply
Lupita
9/23/2021 04:28:56 pm

Can the dough be frozen?

Reply
Jane
9/23/2021 04:56:09 pm

Hi! I have never tried to freeze the dough so I'm not sure, sorry! Please report back if you try!

Reply
Lupita
9/23/2021 05:14:28 pm

I will! Just baked a few and they are so amazing!! Thanks for the recipe :)

Corrine
3/10/2022 03:42:54 pm

What do you estimate the cals per cookie for cookies the size shown?

Reply



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