Ingredients
Method
- In a large bowl, mash the banana and add oats. Whisk to combine (I used spatula) and stir in peanut butter. Mix everything until all ingredients combined. Fold in chips and rhubarb pieces. You can also use a stand mixer or electric mixer on medium speed, but be careful not to overmix.1 ripe banana, ¾ cup old fashioned oats, ¼ cup creamy peanut butter, ¼ cup rhubarb, 3 tablespoons mini chocolate chips
- Scoop about 1 ½ tablespoons of cookie dough on to baking sheet lined with parchment or wax paper. The batter will be somewhat wet. Once you arrange the cookie dough on a baking sheet, gently, with your fingers shape each cookie into more uniform and rounded shapes. This is optional but all so much more to cookies once baked.
- Bake for 12-15 minutes at 350 F. Mine are usually ready at 15-minute mark.
- Let the cookies cool on baking sheet for 5 minutes before transferring them onto wire rack to cool completely. Enjoy warm or at room temperature.
Nutrition
Video
Notes
- To Store. These chocolate oatmeal cookies remain soft for several days. Cool the cookies before storing them completely. Store in an airtight container at room temperature for 2-4 days or refrigerate for longer.
- To Freeze. Let the cookies cool and store them in the freezer for 2-3 months.
- To Freeze Unbaked Cookie Dough. Roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months. When ready to bake, defrost in the fridge overnight, let come to room temperature and continue with recipe instructions for baking.