Another cookie, because I decided I needed peanut butter chips in things. These are soft and relatively thick, and there’s enough banana in the batter that all the different flavors are noticeable, which is the ideal. I actually baked them twice, as I thought for some reason it might be worth chilling the dough before baking, and…nah, skip it, no benefit! Get those cookies eaten sooner!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 11 tablespoons unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large very ripe banana
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 cup old fashioned oats
• 1 cup peanut butter chips
• 1/2 cup mini chocolate chips

Preheat oven to 350 degrees. Line 2 baking sheets with parchment/silpats and set aside. In a small bowl, whisk together the flour, salt, and baking soda, and set aside.

In a large bowl, cream together the butter and sugars until light and fluffy.

Add the banana, followed by the egg and vanilla.

Add the flour mixture, beating until just combined.

Fold in the oats and chips by hand.

Scoop into roughly 1 1/2 tablespoon sized balls on the lined sheets (I used this medium sized cookie scoop).

Bake 12 minutes, rotating once halfway through.

Cool several minutes on the pans, then transfer to a wire rack to cool completely.

Peanut Butter Banana Chocolate Cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 11 tablespoons unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large very ripe banana
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 cup old fashioned oats
• 1 cup peanut butter chips
• 1/2 cup mini chocolate chips

Preheat oven to 350 degrees. Line 2 baking sheets with parchment/silpats and set aside. In a small bowl, whisk together the flour, salt, and baking soda, and set aside.

In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the banana, then add the egg and vanilla. Add the flour mixture, beating until just combined, then fold in the oats and chips by hand. Scoop into roughly 1 1/2 tablespoon sized balls on the lined sheets. Bake 12 minutes, rotating once halfway through. Cool several minutes on the pans, then transfer to a wire rack to cool completely.