Sometimes the simplest things are the most delicious. Epicurious member JynnJynn of Louisville, Kentucky, ensured these moist cookies are easy to make and easier to enjoy. Follow JynnJynn’s advice and add coconut, or use white chocolate and other fruit or nuts. Save a few cookies for the next day, as the banana flavor truly comes out the day after baking.

　　

Ingredients

makes about 30 cookies

　　1 cup all-purpose flour

　　1 teaspoon ground cinnamon

　　1/2 teaspoon baking soda

　　1/4 teaspoon kosher salt

　　1/2 cup (1 stick) unsalted butter, at room temperature

　　1/2 cup granulated sugar

　　1/2 cup (packed) light brown sugar

　　1 large egg

　　1 teaspoon pure vanilla extract

　　1 very ripe banana, peeled and cut into 1-inch chunks

　　1 1/2 cups old-fashioned rolled oats

　　1/2 cup chopped walnuts

　　For the garnish: 3 ounces dark chocolate or white chocolate, coarsely chopped, or caramel candies, coarsely chopped (optional)

　　Special equipment: 2 large baking sheets, parchment paper

　　

Step 1

Position a rack in the middle of the oven and preheat the oven to 350°F. Line 2 large baking sheets with parchment.

　　

Step 2

In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugars, and beat on high until pale and fluffy, about 3 minutes. Add the egg, vanilla, and banana and continue beating, scraping down the bowl as necessary, until fully incorporated, about 1 minute. Add the flour mixture, along with the oats and walnuts, to the bowl and gently stir to combine.

　　

Step 3

Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets. Bake the cookies, rotating the pans halfway through the baking time, until the edges are light brown, about 15 minutes total. Let the cookies stand 5 minutes, then transfer to a rack to cool completely. Continue making cookies on cooled baking sheets.

　　

Step 4

If making the garnish, in a double boiler, or in a heatproof bowl set over a saucepan of barely simmering water (the bottom of the bowl should not touch the water), melt the chopped chocolate or caramel candies, stirring occasionally, until smooth. Using a small spoon, drizzle the melted chocolate or caramel over the cookies in a zigzag pattern. Let stand until the topping sets, about 30 minutes, or refrigerate the cookies for about 10 minutes to set the topping faster.

　　

cook’s note

Step 5

The COOKIES can be baked and stored in an airtight container up to 4 days. If drizzling with chocolate or caramel, place sheets of parchment between the layers to keep the cookies from sticking together.

　　The Epicurious Cookbook