BANANA OATMEAL COOKIE S’MORES BY WIT & VINEGAR
Makes 32 cookies/16 s’mores
For the Banana Oatmeal Cookies:
2 1/3 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon cinnamon
1 cup mashed banana, about 2 large bananas*
1 1/4 cup packed light-brown sugar
1 cup granulated sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla
For the S’mores:
A few bars of chocolate
1 bag of marshmallows (NOT the jumbo ones that are the size of a baby’s fist)
*mash the bananas up with a fork, be cool if they’re not 100% mashed and you have some small chunks in there, then measure it out just to make sure it’s the right amount. Banana bread is fine if there’s a little more or less but cookies tend to be less forgiving. Also for me I actually preferred to not have super super ripe bananas with these. I made them with slightly green, a couple brown spots, and then that lizard skin week old situation and because of the extra sugar that’s happening with the super ripe ones it made the cookies a little too sweet and less soft and chewy.
Preheat your oven to 350ºF and line a couple of baking sheets with parchment paper.
Whisk the bananas together with the sugars, then the butter and vanilla (warm butter + bananas might give you a not lovely sudden shade of brown bananas). Add the dry ingredients to the wet and fold it together with a rubber spatula just until the dough’s combined.
Scoop the dough out with a medium sized cookie scoop onto the prepared baking sheets, leaving a couple of inches between the cookies, I managed to fit 8 on a half sheet pan.