I saw this recipe at Genesis of a Cook and wanted to try it. I love to bake, but we are trying to stay away from lots of extra sugar and white flour. So a recipe with bananas and rolled oats sounds healthier to me.
I did have to make a few adjustments to the original recipe that I read. I don't know if it was an altitude difference, but with only 1 1/4 cups of flour the cookies flatten out way too much. So I added about another 1/2 cup of flour and they looked better. This made about 3 dozen cookies for me.
These are not overly sweet and I think they would make a great afternoon snack (or bedtime snack!).
1 3/4 cups flour (I used 1/4 cup of wheat flour, and 1 1/2 cups of white flour)
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
6 tbsp. butter, room temperature
1/2 cup sugar
1/2 cup brown sugar, packed
1 tsp. vanilla
1 cup rolled oats
2 bananas, ripe
1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. In a small bowl, stir the flour, baking soda, salt, and cinnamon together, set aside. In a large bowl, beat the butter and sugars until smoothly blended. Add the egg and vanilla and beat until blended.
3. Slowly add the flour mixture with the butter mixture, mixing just until it is incorporated. Stir in the oatmeal. Use a large spoon to mix in the ripe bananas and mash, mixing just until they are evenly distributed.
4. Drop by tablespoonfuls of dough onto prepared baking sheets. Bake until edges are lightly browned and the tops look dry, about 18 minutes. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.