Banana Oatmeal Cookie Recipe and a New Contest!
We’re back with the latest installment in our camp cookie series, but before we get there (which happens to be a cookie fit for breakfast, lunch, or dinner), we’ve got another mini contest that you do not want to miss.
We’ve been sharing our favorite cookie recipes all year long, and now it’s your turn! The Greystone Kitchen is looking for new cookie recipes that will be instant camp classics, and we know you have some good ones to share. You’re invited to enter your favorite cookie recipe in our contest; our winner’s cookie will be served at camp this summer, but that’s not the only prize on the line.
This mini-contest is open to our entire community, but if you’re a current camper and your recipe is picked, you’ll win a Greystone Kitchen t-shirt AND a warm cookie delivery at Call to Quarters for your whole cabin! Talk about a dream prize. Know the cookie you want to submit? Go ahead and enter today - the contest will close on March 30th. We can’t wait to taste-test your favorites!
But now on to today’s Greystone Kitchen recipe: Banana Oatmeal Cookies. They’re soft and tender and would be great served with a mug of coffee or tea, or as an after-school snack. Enjoy!
Makes 36 cookies
Ingredients:
- ¾ cup Butter, softened
- 1 cup Brown Sugar, packed
- ½ cup Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- 1 cup Mashed Banana, about 3 small bananas
- 1 ½ cups Flour
- 1 ½ tsp. Cinnamon
- ¼ tsp. Ground Allspice
- 1 tsp. Baking Soda
- 2 tsp. Corn Starch
- 3 cups. Old Fashioned Oats
- 1 ½ cups Chocolate Chips (optional)
- Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
- Using a mixer, combine butter, brown sugar, sugar until well blended. Add egg, vanilla, and mashed bananas and mix.
- Stir flour, cinnamon, allspice, baking soda, and corn starch together. Add half of this mixture to the wet ingredients. Use your mixer to combine everything.
- Add all remaining dry mixture, oats, and chocolate chips to the wet mixture. Fold until just barely combined.
- Spoon slightly heaping tablespoons of dough onto sheet pans. Bake at 350 degrees for 13-16 minutes or until edges just start to turn golden.