Perfectly soft and chewy banana oatmeal cookies. Dreamy soft and chewy centre, packed with mashed bananas baked into your favourite oatmeal cookie that taste like banana bread combined with oatmeal cookies. The outside is nice and crispy while the inside is soft and gooey- Everything a cookie should be!
These are the be all end all of cookies that we’ve been dreaming of. A new all time favourite! I can see myself eating the entire batch in one sitting without regret. They have the most perfect flavour and texture and are just the thing to make when you’ve got some old bananas kicking around and some quick oats.
These cookies are made just like any other, by combining the wet ingredients and then mixing in all of the dry ingredients. The perfect cookie dough requires the mixing of the butter and sugar to cream on low speed into a pale fluffy consistency which takes about 10 minutes. Followed by adding the egg and again mixing for 5 more minutes. These two steps a are very important as it allows the sugar to dissolve into the butter and will yield a lighter textured cookie.
WHY CHILL THE DOUGH?
This step minimizes the amount the cookie will spread once its baking in the oven. The “fat” aka the butter takes longer to melt so it will spread less. So if you’ve ever baked cookies and they come out completely flat and crispy and practically pancaked on the baking sheet.. well this is why.
To make these cookies we applied the “pan-banging” or tapping of the cookie tray on the counter throughout the cooking process. Perhaps you’ve heard of this or seen it applied? Or made some crinkle chocolate chip cookies which have those lines all around the cookie? This is that method and what it does it that it creates ripples on the edges of the cookies. We used that technique to create a crisp outer edge and soft and chewy centre.
USING A COOKIE SCOOP
We recommend using the scoop to maintain consistency in each cookie. This will create all the same sized cookies and they will all bake alike. The other reason is that it gives us height and volume when you pack down the scoop by pressing the dough in the scoop and scrapping off anything extra. Its important to give the cookie balls some height so that they don’t flatten out too much when you bake them and that they don’t spread too much.
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