PREHEAT. Preheat oven and line baking sheets with parchment paper.
DRY INGREDIENTS. Mix together flour, cornstarch, salt, baking powder, and baking soda.
WET INGREDIENTS. Beat together butter, sugars, then egg, vanilla, and banana.
COMBINE. Beat dry ingredients into wet. Stir in oats, chocolate chips, and walnuts.
SCOOP. Scoop dough onto baking sheets. Flatten cookies slightly.
BAKE. Bake cookies until golden brown, rotating pans halfway through baking.
Serving Suggestions
Serve at room temperature or even slightly warm.
Place the cookies in the microwave or oven just to warm them up if you’d like them warm.
Delicious with hot chocolate, coffee, or of course a big glass of milk.
Quick Tips for Best Results
Make sure the banana is ripe. If the banana is under-ripe the cookies will not taste good. These cookies don’t have an overpowering banana flavor. You could add a little banana extract for a stronger banana flavor.
Use good quality baking sheets, and be sure to rotate the pans halfway through the baking time so they bake evenly.
Be careful to not over bake the cookies. They can go from soft to overly brown and crispy quickly.
These cookies do not spread or flatten much so you can flatten them slightly with your hand before baking.
If you do want to make larger or smaller cookies, you can use any size cookie scoop you’d like. Just be sure to adjust the baking time.
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