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Hey, I'm John Canel and today on Preppy Kitchen, we're making some chewy, delicious banana oatmeal chocolate chip cookies. So, let's get started. First up, preheat your oven to 350. This recipe has no chill and it's super fast. In a medium bowl, we'll combine the dry ingredients. Starting with 1 and 1/2 cups or 180 g of allpurpose flour. To puff things up, a teaspoon of baking soda. We're going to add some lovely warming spices. Starting with one and a half teaspoons of ground cinnamon. You could add your favorite warming spices and make this recipe your own. Cardamom, pumpkin pie spice, allspice, ginger,
even a little dash of mace. Today, I'm going to stick with ground cinnamon and 1/4 teaspoon of nutmeg, freshly ground. And for some contrast, half a teaspoon of salt. Set your scale aside and grab a whisk and give this a good mix. By the way, if you like my recipes, hit that subscribe button. There's two new recipes every single week. This smells delicious already. Set that aside. And it's time for the wet ingredients. Our banana oatmeal chocolate chip cookies of course need some bananas. So, you want about two medium bananas. That's one cup or 250 grams of mashed bananas. Zero.
Give these a good mash. And of course, your bananas should be nice and ripe. If they're not nice and ripe, just pop them onto a baking sheet before peeling. Give them 5 to 10 minutes until they blacken. Then allow them to cool and mash away. They'll be the consistency of pudding, but perfect for baking. Banana mashed up. Let's cream our butter and add the sugar in. Into the bowl of my stand mixer, we're adding 1/2 of a cup or 113 g of room temperature butter. And of course, your butter should be room temperature in the baking world, not where you live, cuz it might be too cold or too hot. Room temperature butter is fairly soft, but not melty. Pop that in.
Pop your paddle attachment on. And we're going to mix this up on medium until it's nice and creamy. It'll be less than a minute. Nice and creamy. So, it's time to add our sugars. We're using granulated and light brown sugar here. And there's a reason. Half a cup or 100 g of granulated sugar. This sweetens and softens the cookies. And 3/4 of a cup or 165 gram of light brown sugar. Light brown sugar is in my opinion more delicious because it has the molasses and it has like a nice caramel note to it. However, it's like 1% I think it's like water content is like 1%. Granulated sugar is like 02 or something. That percentage point makes a
difference. If you use just brown sugar in recipes, your cookies will spread too much. So, we use a combination of white and brown sugar for the perfect spread with optimal taste. Mix this up on medium until it's nice and combined. 1 to 2 minutes. This is a nice, beautiful, delicious, buttery paste. So, let's add one whole egg in. Large, please. No shells. And 2 tsps of vanilla. Back to medium. Beat it until it's nice and fluffy. It's about 2 minutes. Well, well, well. Look who's light and fluffy now. This is. So, it's time to add some more ingredients in. Starting
with your bananas. Plop this attractive pile of mushed bananas in. M ASMR. Scraping the bowl down. It was just kind of riding high, even though it looked perfectly mixed. Back to mixing on medium until well combined. It'll be very fast, though. These cookies will be gone in a flash, but you can keep them in a sealed container for 4 days at room temperature, or you can freeze them for 2 to 3 months. This looks great. Time for our flour mixture. So, plop that in. Mix on low until it's almost combined. I'm very fine seeing streaks of flour. So far, we have like a beautiful banana bread. Basically, the oats will transform this into a cookie. They're
going to add that lovely chew, but I want a lot of them. 3 and 1/2 cups or 350 g as well as 1 cup or 180 g of chocolate chips. Semieet, please. Honestly, bittersweet would be good, too. If you don't want chocolate chips, there are so many add-in alternatives. Instead, you could use dried cranberries, toasted nuts, shredded coconut. The list goes on. Add your favorite things in here and make these cookies your own. Let's add this in now. I'm going to run the mixer for like 10 seconds or less on low and then finish it off by hand. Scrape the bowl down and just give it a good mix. Because this mixture has so many different things in it, I want to
make sure there's an even distribution and there's not like a lump of bananas hanging out or solid chocolate chips. This has been successfully mixed up. So, grab two rimmed baking sheets and line with parchment paper and a big scooper because we need two tablespoons per cookie. Scoop out two tablespoon sized portions of this delicious cookie dough. And we're going to plop this right onto our rimmed baking sheet with about 2 in of space in between because they will spread. This recipe makes over two dozen cookies. If you feel like that's too many for you right now, scoop these out, put this into your freezer, freeze them until solid, and transfer to a freezer bag. Then you can bake from frozen.
If you choose to bake from frozen, it'll add about 3 minutes of bake time. So, just keep an eye on them. I think these look nice and rustic as is, but wouldn't they look better with a few chocolate chips and maybe some flaked sea salt on top? Let's do that. So, top each cookie with a few chocolate chips if desired. By the buy, we used rolled oats for this, not quick oats, not steel cut oats. You want those big chewy oats. They really give you the texture that's proper for this cookie. Otherwise, this is going to be like a mushy and not great.
Very polarizing, but I am going to add a sprinkle of flaked sea salt on top of these cookies. Do it if you like salt. Don't do it if you don't. Use your favorite brand. I like to use molden just because it doesn't burn. Some of the salts can blacken as you bake them. My cookies are ready to go into the oven. You have a choice here. If you have a double oven, you could run both of them and set it and forget it. If you're baking this in one larger oven, you're going to swap these after 6 minutes. So, 350, 6 minutes, swap, and bake an additional 6 to 8 minutes. And both the edge and the center will look dry. In you go. And just like that, your banana oatmeal chocolate chip cookies are ready to
enjoy. Want a bite? Yes. M. Lucky. What do you think of the cookies? I think they were really good. Well, high praise indeed. Chewy, gooey, chocolatey, packed with flavor, and I love the texture of those oats. I hope you had a chance to make this delicious recipe. And if you like my videos, hit that subscribe button and check out my oatmeal playlist.
