Banana-Oatmeal Chocolate Chip Cookies

By bakers_delight85

Ingredients

• 1-3/4 cups quick-cooking rolled oats
• 1-1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. salt
• 3/4 tsp. ground cinnamon
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tsp. vanilla extract
• 1 cup (6 ounces) semisweet chocolate morsels
• 1 medium-sized ripe but firm banana, peeled and cut into 1/4-inch pieces
• 1 cup coarsely chopped pecans

Preparation

Step 1

Position a rack in the center of the oven and preheat the oven to 375 degrees F. Lightly grease two baking sheets. In a medium bowl, combine the oats, flour, baking powder, baking soda, salt and cinnamon. Set aside. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium speed until combined, about 1 minute. Add the egg and vanilla extract and beat until blended. At low speed, add the flour mixture one-third at a time, mixing until just blended. Using a wooden spoon, stir in the semisweet morsels, banana and pecans (it's all right if the banana pieces get a little mashed). Drop the dough by rounded Tbsp. onto the prepared sheets, spacing the cookies 2 inches apart. Moisten your palm to prevent sticking, and flatten the mounds of dough slightly. Bake, one sheet at a time, for 11 to 13 minutes, until the cookies get golden brown on the bottom. Transfer the cookies to a wire rack and cool completely. Store in an airtight container at room temperature for up to 5 days.