These cookies are so chewy and delicious it will make you want to let your bananas turn brown, just so you can make them.
We even froze half the batch and ate them a week or two later and they were just as good.
what is the best way to store these cookies?
I love this recipe, and my family does as well, that we usually don’t have many leftover. However, if you do have some leftover, the best way to store them is putting them in the fridge.
We recommend placing them in an air tight storage container, and putting them in the fridge.
If you aren’t going to eat them for more than a week, we recommend freezing them. Again the best way to freeze them is placing them in an airtight storage container and putting them in the freezer.
They will last nicely in the freezer for about 2 weeks, and in the fridge, about 3-5 days.
To thaw them, we recommend placing them in the fridge overnight and serving them the next day. We also recommend giving these a little microwave after they thaw, because they will be warm, delicious, and taste like they came right out of the oven.
They are also delicious a little frozen as well. So simple and taste amazing.
what oats work best for this recipe?
For this recipe, we used quick oats, however most oats will work with these. We have never tried steal cut oats, and I am thinking they will be a little more difficult to cook with, since they are a little more tough.
We recommend quick oats the most, but really any oats will work with this recipe.
You could also make these without oats. we recommend adding an extra 1/4-1/3 cup of flour, to help it thicken up, but you could definitely go without.
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10 minPrep Time
13 minCook Time
23 minTotal Time
Save RecipeIngredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe banana (about 1 large)
- 1 cup old-fashioned rolled oats
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda in a small bowl and set aside. Place butter and sugars into a mixing bowl and beat on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla and mix until combined. Mix in banana. Add flour and mix until just combined. Stir in oats and chocolate chips. Using a 1 1/2-inch ice cream scoop or cookie scoop, drop dough onto baking sheets spacing about 2 inches apart. Bake cookies until golden brown and just set, about 12 to 13 minutes.
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Q: How do you typically store these? I feel like they may go bad if not eaten within a few days (which I'm sure we won't have trouble doing!)
I just store them on my counter in an airtight container or in a freezer bag in my freezer. They are great even after being in the freezer for days and then being thawed!
I am so sorry about that! It may have something to do with elevation or humidity of where you live. I am so sorry I am not more help! You could try adding a little less flour to help them flatten out.
Yum!
http://mrskstreasurehunt.blogspot.com/2013/03/six-sisters-stuff-cookbook-chocolate.html