banana chocolate chip cookies

5 from 1 vote
Total Time: 30 minutes
Servings: 24 cookies

Ingredients

  • 1 cup granulated sugar
  • ¾ cup shortening
  • 2 over ripe bananas
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups rolled oats
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 cup milk chocolate chips

Instructions

  • Preheat the oven to 350ºF.
  • In a large mixing bowl, cream together 1 cup granulated sugar and ¾ cup shortening until light and fluffy. Mix in the 2 over ripe bananas and 1 large egg and mix well, scraping down the sides of the bowl. Mix in the 1 teaspoon vanilla.
  • In a separate large mixing bowl, combine the 1 ¾ rolled oats, 1 ½ flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon salt, and ¼ teaspoon nutmeg. Mix until thoroughly combined.
  • Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough. Stir in 1 cup of milk chocolate chips.
  • Using 2 spoons or an ice cream scoop is a great way to portion cookies with wetter doughs like this one. Portion cookies out using overflowing tablespoonfuls on 2 ungreased cookie sheets, 12 cookies per sheet.
  • Bake just until golden brown, 20 to 25 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.

Nutrition

Calories: 4539kcal | Carbohydrates: 610g | Protein: 46g | Fat: 222g | Saturated Fat: 74g | Polyunsaturated Fat: 48g | Monounsaturated Fat: 68g | Trans Fat: 20g | Cholesterol: 164mg | Sodium: 1796mg | Potassium: 2150mg | Fiber: 26g | Sugar: 334g | Vitamin A: 392IU | Vitamin C: 21mg | Calcium: 283mg | Iron: 16mg