Banana, Oat & Chocolate Cookies

Prep time: 25 mins | Makes: 12

Ingredients

-125g unsalted butter melted (made into brown butter for an extra layer flavour)
-110g light brown sugar
-50g granulated sugar
-90g mashed ripe banana
-5g pure vanilla extract
-65g oats
-1g ground cinnamon
-1g nutmeg
-2g baking soda
-1 pinch salt
-160g plain flour
-150g chopped dark chocolate

Method

1. Preheat your oven to 165C and line a baking tray with parchment paper.
2. In a mixing bowl, mash the bananas, sugar, and melted butter until smooth.
3. Add the rest of the ingredients to the mashed banana, and mix well.
4. Scoop the mixture into evenly sized balls (about golf ball size dollops) and place them on the baking tray. Flatten slightly with the back of a spoon.
5. Bake for 8-10 minutes, or until the edges are lightly golden.
6. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week. They can also be frozen for up to 1 month- just thaw the night before and reflash in the oven for around two minutes at 180c before enjoying!