- 1 cup Rolled Oats
- 1 cup All-Purpose Flour
- 1 cup Whole Wheat Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 6 tablespoons Unsalted Butter, Softened
- 1/2 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 2 Bananas, About 1 cup
- 1/2 cup Mini Semisweet Chocolate Chips
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, stir together the oats, flours, salt, baking powder and baking soda.
Cream together the butter and brown sugar until well combined. Add the eggs and vanilla and cream until light and fluffy. Mix in the mashed banana.
Add the dry ingredients and mix until just combined. Stir in the chocolate chips.
Chill the dough for one hour.
To make large bear paws, scoop the cookie dough onto the baking sheet using a large cookie or ice cream scoop, mine was 3 tablespoons.
With damp hands, flatten the dough into and oval shape, about 1/2 inch thick. Use a knife to mark the “claws”. Bake for 12-13 minutes until lightly browned and set.
For mini bear paws, scoop out about 1/2 tablespoon sized scoops, flatten into small ovals, and mark claws. Bake for 8-10 minutes until lightly browned.
Immediately after taking the cookies out of the oven re-mark the “claws” with a knife so they’re visible.
Allow to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days. Cookies will stay soft and cake-like. You can also freeze them for up to 3 months.
- Using a 3 tablespoon sized scoop for the large bear paws makes very large cookies, so feel free to make them smaller (1-2 tablespoons) if you prefer, just watch the baking time.