Ingredients:
For the cookies:
· 3 cups flour
· ½ teaspoon baking powder
· 1 teaspoon salt
· 1 ½ cups butter, softened
· 2/3 cup brown sugar
· 1 1/3 cup sugar
· 2 eggs
· 1 tablespoon vanilla extract
· 1 cup (about 2 medium) bananas, mashed
· 2 cups oats
· 1 cup mini chocolate chips
For the filling:
· 1 cup nutella
Instructions:
1. Make the cookie dough: Whisk the flour, oatmeal, baking powder and salt together until combined. Set aside.
2. With a mixer, beat the butter, sugar and the brown sugar together on high speed until completely smooth and creamy. Add the eggs, one at a time, and mix until combined. Add vanilla and beat until combined. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Cover dough with plastic wrap and chill for at least 30 minutes.
4. Drop the Nutella onto a sheet tray in ½ teaspoon sized drops. Place in freezer until hardened.
5. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
6. Assemble the cookies: Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll. Roll cookie dough, 1 scant tablespoon each for full-size cookie.
7. Flatten the ball and place filling in center (Nutella filling will melt quickly, you may want to work with a few centers at a time). Add a second scant tablespoon of dough, flattened for the top and seal edges. This will make larger, cake cookies.
8. Place onto sheet trays and freeze for 10-20 minutes until set.
9. Remove from freezer and bake for 12-15 minutes or until top appears set. Centers will look soft, but not raw. Enjoy!
Comments