Banana Oatmeal Cookies

Every Sunday night for what feels like months, Derek has been wanting me to make these cookies. A while back we had some super ripe bananas on the counter and Derek had found a recipe for these cookies and had been wanting them ever since. I made banana bread with those original bananas, but last night I decided to finally make these cookies, and according to Derek, they didn't disappoint. 

For me, when I eat a cookie, I want it to be super sweet, and chocolaty. These cookies aren't either of those things. Clearly, they weren't my personal favorite thing in the world. I brought one to Derek when they were done baking and he ate it in all of three seconds and then asked me to bring him two more, and a glass of milk. So if you're wondering if they pass the husband test, they most certainly do. 

Recipe adapted from: Life, Love, and Sugar

Yields 36 cookies

Ingredients: 

3/4 cup butter, softened

1 cup dark brown sugar, packed

1/2 cup sugar

1 egg

1 tsp maple extract

1 cup mashed bananas

1 1/2 cups flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp ground cloves

2 tsp cornstarch

3 cups old fashioned oats

Directions:

Preheat the oven to 350°. In a large bowl blend together the butter, brown and white sugar, egg, maple extract, and bananas until smooth. In another bowl mix together the flour, cinnamon, baking soda, cloves, corn starch, and oats. Then combine the dry ingredients into the smooth ingredients.

On an ungreased cookie sheet scoop 1 tablespoon of the dough onto the sheet, and then flatten the top of the cookie ever so slightly. You don't want your dough to be mounds, rather flat discs that are about 1/2in thick. 

Bake in the oven for 12-14 minutes and then let cool on the sheet for 2 minutes before transferring to a wire rack to finish cooling.