Banana Nut Oatmeal Cookies

Preparation

1. 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.

2. 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.