Brown butter banana oat chocolate chip cookies

Serves 1
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Directions

  1. 1Brown the butter in a saucepan over medium heat until golden and nutty (5–8 minutes).
  2. 2Brown the butter in a saucepan over medium heat until golden and nutty (5–8 minutes).
  3. 3Brown the butter in a saucepan over medium heat until golden and nutty (5–8 minutes).
  4. 4Let the brown butter cool slightly.
  5. 5Let the brown butter cool slightly.
  6. 6Let the brown butter cool slightly.
  7. 7Mix dry ingredients: flour, oats, cinnamon, baking soda, baking powder, and salt.
  8. 8Mix dry ingredients: flour, oats, cinnamon, baking soda, baking powder, and salt.
  9. 9Mix dry ingredients: flour, oats, cinnamon, baking soda, baking powder, and salt.
  10. 10Mix wet ingredients: browned butter, both sugars, mashed banana, yogurt, and vanilla.
  11. 11Mix wet ingredients: browned butter, both sugars, mashed banana, yogurt, and vanilla.
  12. 12Mix wet ingredients: browned butter, both sugars, mashed banana, yogurt, and vanilla.
  13. 13Stir dry ingredients into wet until just combined, before the flour is fully incorporated.
  14. 14Stir dry ingredients into wet until just combined, before the flour is fully incorporated.
  15. 15Stir dry ingredients into wet until just combined, before the flour is fully incorporated.
  16. 16Fold in chocolate chips, making sure not to overmix.
  17. 17Fold in chocolate chips, making sure not to overmix.
  18. 18Fold in chocolate chips, making sure not to overmix.
  19. 19Cover and chill the dough for 30 minutes and up to 12 hours.
  20. 20Cover and chill the dough for 30 minutes and up to 12 hours.
  21. 21Cover and chill the dough for 30 minutes and up to 12 hours.
  22. 22Preheat oven to 375°F and line baking sheets.
  23. 23Preheat oven to 375°F and line baking sheets.
  24. 24Preheat oven to 375°F and line baking sheets.
  25. 25Scoop large cookie dough balls (about 3 tbsp each).
  26. 26Scoop large cookie dough balls (about 3 tbsp each).
  27. 27Scoop large cookie dough balls (about 3 tbsp each).
  28. 28Bake 12–14 minutes until edges are golden and centers look soft.
  29. 29Bake 12–14 minutes until edges are golden and centers look soft.
  30. 30Bake 12–14 minutes until edges are golden and centers look soft.
  31. 31Tap the pan to let any air out.
  32. 32Tap the pan to let any air out.
  33. 33Tap the pan to let any air out.
  34. 34Cool on the sheet for a few minutes then transfer to a baking rack.
  35. 35Cool on the sheet for a few minutes then transfer to a baking rack.
  36. 36Cool on the sheet for a few minutes then transfer to a baking rack.
  37. 37Sprinkle with flaky salt!
  38. 38Sprinkle with flaky salt!
  39. 39Sprinkle with flaky salt!

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups rolled oats
  • 1.5 cups rolled oats
  • 1.5 cups rolled oats
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 cup salted butter
  • 1 cup salted butter
  • 1 cup salted butter
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup mashed ripe banana
  • 0.5 cup mashed ripe banana
  • 0.5 cup mashed ripe banana
  • 2.5 tbsp yogurt
  • 2.5 tbsp yogurt
  • 2.5 tbsp yogurt
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 cups chocolate chips
  • 1.5 cups chocolate chips
  • 1.5 cups chocolate chips
  • Flaky sea salt
  • Flaky sea salt
  • Flaky sea salt

Equipment

saucepanbaking sheetsbaking rack

Tips

  • Don't overmix the dough after adding dry ingredients and chocolate chips.
  • Tap the pan after baking to let any air out.