Peanut Butter Banana White Chocolate Oatmeal Cookies

Stop. Banana time.

Yesterday afternoon I found myself in every foodie’s favorite position: being in possession of a single over-ripe banana, a few hours of free time, and the baking bug. Is that or is that not the perfect scenario for kitchen magic?

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Oh yes indeedy. Can’t touch this.

Actually, as a matter of fact, please do touch this. I have a dozen of these and the overwhelming urge to consume…erm…all of them…in one sitting. Self control, self control, self control…ah hell, shove ‘em off on the roomie.

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Peanut Butter Banana White Chocolate Oatmeal Cookies (aka everything but the kitchen sink blobs of deliciousness)


  • 1 cup rolled oats
  • 2/3 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1/3 cup wheat bran
  • 1/4 cup natural white chocolate chunks
  • 1/2 egg
  • 1/2 banana, mashed
  • 1 tbsp Smart Balance (or other butter/butter substitute)
  • 2 tsp creamy, no-sugar-added peanut butter
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt

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  • In a small bowl, combine flour, wheat bran, baking soda, and salt.
  • In a large separate bowl, blend sugar, butter, vanilla, banana, and egg (to most easily halve the egg, crack it into a small dish and use a tablespoon to break and scoop out half of the yolk as well as half of the whites).
  • Add contents of first bowl to the wet ingredients and stir until smooth. Add in oats and white chocolate pieces. Combine until evenly distributed.
  • Form balls and drop onto a greased cookie sheet.  CRUCIAL STEP: Reserve generous amount for bowl-licking 🙂 Bake for 16-18 minutes at 350* F (or until golden brown allover), remove from baking sheet to cool.

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No flimsy or crunchety Famous Amos here – I’m all about the dense, hearty, stick-to-your-ribs cookies.

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With wholesome ingredients like wheat bran, peanut butter, and whole wheat flour, these are a cookie I’m incredibly excited to pair with a cup of fresh ground coffee for a cold-weather pick-me-up!

Have you created – or come across – any interesting cookie recipes lately? Please, share!


10 Comments on “Peanut Butter Banana White Chocolate Oatmeal Cookies”

  1. Those look epically soft and delicious! *Swoon!*

  2. Do do do do, do do, can’t touch this! Those look amazing and now you have me singing MC Hammer!

  3. Kat says:

    I basically live for overripe bananas. I freeze them like crazy so that I can action a banana bread or whatnot whenever the mood strikes. Unfortunately, no good cookie recipes as of late but the ones that you made look unreal, lady!

  4. Mimi says:

    Oh nice! If I don’t have any wheat bran, what would you recommend subbing? These look so delicious but I’m trying not to buy any new ingredients before I leave for London.

    • Faith says:

      Hi! I have a feeling wheat germ would also work, or even just another 1/4 cup of whole wheat flour. I liked the extra fiber/lower calorie count of the wheat bran, but I’m sure either of the others would work just fine!

  5. I so agree, I like dense, chewy cookies. I guess that’s one reason I’ve never really understood cupcake love. I don’t want something light and fluffy!

    The peanut butter oatmeal chocolate chip cookies I made a couple weeks ago were amazing and that blog post is by far my most-read ever.

  6. Krista says:

    Yummy cookies! I don’t know that I would even get them baked! They look perfect raw! LOL

  7. Totally digging these cookies — love all the flavors. I just made pecan pie cookies, but other than, pretty standard.

  8. I have never created a cookie recipe – I don’t know how to do it properly so that they will be cooked, and the right consistency etc.. I need to know more about food science!

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