Brown Butter Banana Bread Oatmeal Cookies

• total time: 1 hour 26 minutes

Ingredients

1 1/2 cups all-purpose flour @bobsredmill

1 1/2 cups rolled oats @bobsredmill

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup butter, browned (can use vegan butter)

3/4 dark brown sugar

1/2 cup granulated sugar

1/2 cup mashed banana (~1 1/2 bananas)

2 1/2 tbsp yogurt of choice (can sub dairy free yogurt)

1 tsp vanilla extract

1 1/2 cups chocolate chips of choice, dairy free if desired (I used a mixture of semi-sweet and @ghirardelli 60% cacao)

Optional: flaky sea salt, for topping

Directions

Start by browning the butter. Add the butter to a saucepan over medium-hight heat. Allow to melt and slightly brown (about 3 minutes). Remove from the heat and allow to slightly cool (2-3 minutes).

In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder, and salt. Set aside.

Then in a separate large bowl, add in the browned butter, brown sugar, granulated sugar, mashed banana, yogurt, and vanilla. Whisk until well combined.

Add the dry ingredients into the wet, and fold until just combined.

Add in the chocolate chips and fold again.

Cover the dough and place in the fridge to chill for 30 minutes.

While chilling, preheat the oven to 375F, and line 2 baking sheets with parchment paper.

After 30 minutes, remove the dough from the fridge and use a medium cookie scoop to scoop and drop balls of dough onto the baking sheet.

Press extra chocolate chips on top if desired.

Bake at 375F for 12-14 minutes, or until the middle still looks soft, but the edges start to get golden brown.

Remove and let cool on the pan for 5-10 minutes, then transfer to a wire cooling rack.

Sprinkle with flaky sea salt, if desired.

Enjoy!