Chocolate Chip Banana Mookies

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No, I didn't spell cookies wrong, I know what you're thinking.  I really mean mookies.  Muffin cookies.  That is what these are.  They are not completely cookie, nor are they muffin.  Hence, mookies.  They are slightly chewy on the edges, soft and fluffy in the middle, chocolaty to a heavenly degree, full of banana flavor, and just all around divine.  I have been yearning for a banana cookie recipe for so long.  I am kind of tired of banana bread and banana muffins, but man, I never get tired of cookies!  The perfect portable, freezable package.  I found a recipe for chocolate chip banana cookies from Six Sister's Stuff.  I must say they have fantastic recipes.  This is based on their recipe chocolate chip banana cookies.

The changes I made to it were two fold.  I first added unsweetened applesauce for 1/3 of the butter called for.  This gave them their more muffin/cake-like texture.  I also added 1/2 cup extra of old fashioned oats, just because at our house, we love oatmeal cookies.  If you want more cookie-like cookies, then by all means, head on over to their site and use the recipe as written, they will taste phenomenal, and I will not be offended in the least bit.

Baking action!  Yummy yummy mookies!

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Chocolate Chip Banana Mookies

Make approximately 40 cookies

Ingredients:

1 1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2cup unsalted butter, softened
1/3 cup unsweetened applesauce
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 1/2 cups old-fashioned rolled oats
2 cups chocolate chips

Directions:

1. Preheat oven to 375 degrees.  
2. Whisk together flour, salt, and baking soda in a small bowl and set aside.  
3. Place butter, and sugars into a mixing bowl and beat on medium speed until pale and fluffy. 
4. Reduce speed to low.  Add egg, applesauce, and vanilla and mix until combined.   
5. Mix in banana.  Add flour and mix until just combined.  
6. Stir in oats and chocolate chips. Don't fear, this dough is very moist.
7. Using a 1 1/2-inch ice cream scoop or 2 Tbs cookie scoop, drop dough onto baking sheets spacing about 2 inches apart.  Using a fork, flatten the dough into a disk shape, they do not spread much.
8. Bake cookies until golden brown and just set, about 12 to 13 minutes.