​A soft banana cookie with chewy oatmeal texture and a wonderful walnut crunch. 
And the best part of course in that velvety dark chocolate flavor. 
This combination will undoubtedly leave you satisfied. Just a great cookie.   
- Banana Oatmeal Dark Chocolate Cookies  - 
60 Per Serving: - Calories 135; Sodium: 64mg; 
Fat 6g; Protein 3g; Carbohydrate 19g; 
Cholesterol 13mg; Dietary fiber 2mg.
3/4
1
2
1
2
2 1/4
2
1
1
1/2
4
3/4
1 1/2
cup
cup
large
cup
tsp
cup
tsp
tsp
tsp
tsp
cups
cup
cup
unsalted butter
brown sugar - packed
eggs
ripe bananas - mashed
vanilla extract
all purpose flour
baking soda
cinnamon - ground
nutmeg - ground
sea salt
rolled oats
walnuts - chopped
dark chocolate chips (Hershey's)
Pre-heat oven to 350 degrees F. 

In a large bowl of a mixer, cream together butter and brown sugar. Add egg to mixture. Add bananas and vanilla till creamy.​
In a separate bowl, mix together flour, baking soda, cinnamon, nutmeg and sea salt. Add dry ingredients to creamed mixture.
Add in oats.
Using a spatula mix chocolate chips and nuts.

Drop by small cookie scoop onto cookie sheet with a silicone baking mat or a greased baking sheet.

Bake 12 to 14 minutes. Cookie should have light brown edges and will be soft.

Remove from over and let sit on cookie sheet for 3 to 4 minutes then transfer to cooling rack

Note: Cookies will last up to a week in plastic bags in your refrigerator or 3 months in the freezer.
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Banana Oatmeal Dark Chocolate Cookies
Recipe by
Carol LeDonne