Author Notes
Fresh cranberries are a surprising tart note in these cookies. If fresh aren't available, you could use frozen. I would suggest dried cherries over dried cranberries if that's all you have available. —chocolatea
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Ingredients
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12 tablespoons
butter, softened
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3/4 cup
sugar
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1
egg
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3
bananas, mashed
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1 teaspoon
vanilla extract
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1 1/2 cups
oat flour, gluten free flour mix or all purpose flour
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2 cups
rolled oats
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1 tablespoon
ground cinnamon
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1/2 teaspoon
nutmeg, fresh ground
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1/2 teaspoon
baking soda
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3/4 teaspoon
baking powder
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1 teaspoon
kosher salt
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1 cup
fresh cranberries (or frozen)
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1 cup
chocolate, chopped (or toasted nuts)
Directions
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Preheat oven to 350 F.
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Heat a metal skillet over medium heat. Add butter and brown for about 5 minutes, until it smells butty and is dark brown, careful not to burn. Scrape into a large bowl and allow to cool for five minutes. Add sugar and banana, whisk to combine. Add egg and vanilla, whisk well.
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Combine flour, oats, baking soda, baking powder, spices and salt in a separate bowl. Add dry ingredient to butter mixture. Add cranberries and chocolate and mix to combine.
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Bake 2 tablespoon scoops on to well greased baking sheets. Bake for 12 minutes, rotating once if oven is uneven. Remove to wire rack to cool.
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