Ingredients:
- 12 Tbsp (1 1/2 sticks) Unsalted Butter (Melted and cooled slightly)
- 1 cup packed Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 cup Ripe Banana, mashed (About 1 large)
- 1 large Egg (Room temperature)
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 cup Rolled Oats (Old-fashioned/Jumbo Oats)
- 1 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 1 cup Semi-Sweet Chocolate Chips
Instructions:
- Prep Oven: Preheat oven to 175°C (350°F). Line baking trays with parchment paper or silicone mats.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
- Cream Fats and Sugars: Whisk the slightly cooled brown butter (or melted butter) with both brown and granulated sugars in the stand mixer until just combined.
- Add Wet Elements: Beat in the mashed banana, egg, and vanilla extract until well incorporated (about 1 minute). Ensure the banana is fully broken down.
- Incorporate Dry Mix: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed only until just combined. Stop mixing as soon as no dry streaks remain.
- Fold in Chocolate: Gently fold in the chocolate chips using a spatula.
- Chill the Dough (Crucial): Cover the bowl with cling film and refrigerate the dough for a minimum of 30 minutes (up to 2 hours). This allows the oats to absorb moisture, preventing the cookies from spreading too thinly.
- Scoop: Use a 1.5 oz cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each scoop. Gently flatten the tops slightly if desired.
- Bake: Bake for 12–14 minutes. The edges should be set and lightly golden brown, but the centres should still look slightly underdone and soft.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is vital for achieving the proper chewy texture.