Next, add the rolled oats, whole wheat flour, baking powder, cinnamon, and salt to the bowl. Stir until everything is well-combined. You want a thick mixture that holds together but is still a bit sticky. At this point, I fold in the chocolate chips. Oh, the mixture looks and smells heavenly! It’s hard to believe something so healthy can look so indulgent.
Now, line your baking sheet with parchment paper for easy cleanup. I scoop about a tablespoon of dough for each cookie and place them on the sheet, giving them a little space so they can spread out while baking. I use my hands to flatten them slightly; this helps them bake more evenly. Once the sheet is filled, it’s time to slide them into the preheated oven and let the magic happen! They should bake for about 15-20 minutes until they’re golden brown.
As they bake, you’ll experience the wonderful scents wafting through your kitchen—a sweet, comforting perfume that will surely attract everyone in the house. When they come out of the oven, give them a few minutes to cool on the baking sheet before transferring them to a wire rack. This cooling time is crucial, as it allows the cookies to set perfectly!
Pro Tips for Best Results
One of the best things I’ve learned from testing this recipe multiple times is the importance of using ripe bananas. The riper they are, the sweeter your cookies will be! I’ve experimented with bananas that were just slightly yellow and those covered in brown spots, and I promise the latter yield the best flavor.
When it comes to the cooking time, keep an eye on your cookies. Every oven varies a bit, so I recommend checking them around the 15-minute mark. They should be golden but still soft in the center. Remember, they’ll continue to firm up as they cool!
Lastly, don’t skip the parchment paper—it makes for easier removal and helps with even baking. I’ve made the mistake of skipping it once, and let’s just say my cookies weren’t quite as pretty as they could have been!
Common Mistakes to Avoid
One common mistake I encountered was measuring the flour incorrectly. I’ve learned that using a measuring cup straight from the bag can compact the flour, resulting in denser cookies. I recommend spooning the flour into the measuring cup and leveling it off for the best results. It really did make a difference in the texture! (See the next page below to continue…)