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.
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