About this recipe:Soft, chewy and scrumptious banana oatmeal cookies chock-a-block with luscious chocolate chips and creamy peanut butter. Nom nom nom...!
110g butter, softened
100g dark brown soft sugar
200g caster sugar
1 teaspoon vanilla extract
130g peanut butter
200g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
100g porridge oats
250g plain chocolate chips
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Method Prep:15min › Cook:12min › Ready in:27min
Preheat oven to 180 C / Gas 4.
In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla, bananas and peanut butter. Combine the flour, baking powder, bicarb and salt; gradually stir into the creamed mixture. Finally, stir in the oats and chocolate chips. Drop by rounded spoonfuls onto an unprepared baking tray.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.