BROWN BUTTER CARAMELIZED DATE & BANANA OATMEAL COOKIES
Serves 14
30 mins prep
13 mins cook
43 mins total
The dreamiest combo…ever ✨ Recipe below OR comment ‘COOKIES’ to get it sent to you 🤎 #Recipe Details (makes 12-16): BB Banana Oatmeal Cookies: - 1 1/2 cups (190g) AP flour - 1 1/2 cups (165g) rolled oats - 1 tsp (3g) cinnamon - 1/2 tsp (3g) baking soda - 1/2 tsp (2g) baking powder - 1/2 tsp(3g) salt - 1 cup (226g) salted butter - 3/4 cup (170g) brown sugar - 1/2 cup (110g) granulated sugar - 1/2 cup (145g) mashed ripe banana - 1 egg yolk, room temp - 1 1/2 tsp (6g) vanilla - 1 cup (200g) choc chips of choice Caramelized Dates & Bananas: - 3/4 cup (130g) medjool dates, chopped - 1 large banana, sliced into coins - 1 tbsp (14g) salted butter - Sprinkle of brown sugar Instructions: Brown Butter: Add the butter to a saucepan over medium-high heat. Melt & slightly brown (~5-8 mins). Remove & immediately pour into a large bowl. Cool slightly. Prepare Caramelized Dates & Bananas: Melt the butter in a medium skillet over medium heat. Add the banana slices & chopped dates. Sprinkle some brown sugar on top of the bananas. Cook for ~2-3 mins, flip the banana slices & toss the dates; cook for another 2-3 mins, until caramelized. Remove & place in a bowl. Set aside. In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder & salt. Once brown butter is cooled, add both sugars & whisk to combine. Whisk in the mashed bananas, egg yolk & vanilla. Add the dry ingredients to the wet; mix until just combined. First fold in the chocolate chips. Then, GENTLY fold in the caramelized dates & bananas. Cover bowl & place in the fridge to chill for at least 30 mins. While chilling, preheat oven to 375F & line 2 baking sheets w/ parchment paper. Remove dough from fridge & use a large cookie scoop (3 tbsp) to scoop & drop balls of dough onto the baking sheet. Bake at 375F for 12-14 mins, or until the middle still looks soft, but the edges are golden brown. Remove & immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle. You can press extra chocolate chips into them if desired. Cool for 5 mins. Serve warm w/ a sprinkle of flaky sea salt & a glass of milk. Enjoy!
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Brown Butter: Add the butter to a saucepan over medium-high heat. Melt & slightly brown (~5-8 mins). Remove & immediately pour into a large bowl. Cool slightly. Prepare Caramelized Dates & Bananas: Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the banana slices & chopped dates. Sprinkle some brown sugar on top of the bananas. Cook for ~2-3 mins, flip the banana slices & toss the dates; cook for another 2-3 mins, until caramelized. Remove & place in a bowl. Set aside. In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder & salt. Once brown butter is cooled, add both sugars & whisk to combine. Whisk in the mashed bananas, egg yolk & vanilla. Add the dry ingredients to the wet; mix until just combined. First fold in the chocolate chips. Then, GENTLY fold in the caramelized dates & bananas. Cover bowl & place in the fridge to chill for at least 30 mins. While chilling, preheat oven to 375F & line 2 baking sheets w/ parchment paper. Remove dough from fridge & use a large cookie scoop (3 tbsp) to scoop & drop balls of dough onto the baking sheet. Bake at 375F for 12-14 mins, or until the middle still looks soft, but the edges are golden brown. Remove & immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle. You can press extra chocolate chips into them if desired. Cool for 5 mins. Serve warm w/ a sprinkle of flaky sea salt & a glass of milk. Enjoy!
