Double “L” Cookies

These irresistible oatmeal banana cookies, packed with white chocolate chips, craisins, and English toffee bits, offer the perfect blend of chewy oats, aromatic spices, and sweet mix-ins, making them an ideal treat for any occasion.

Course Dessert

Cuisine American

Keyword banana, cookie, cranberry, oats, toffee, white chocolate

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 204kcal

Equipment

2 bowls
electric mixer
kitchen scale, accurate to 1g (or measuring cups and spoons)
whisk
cookie scoop (#30 scoop will yield 25 cookies)
baking sheets

Ingredients

200 g flour
7 g baking soda
1 g salt
110 g butter melted
110 g dark brown sugar
50 g sugar
1 large egg
5 ml vanilla
200 g old fashioned oats NOT quick oats
8 g ground cinnamon
1 g ground nutmeg
100 g ripe banana mashed well
160 g craisins
170 g white chocolate chips or white yogurt chips or cream cheese chips
108 g English toffee bits

US Customary - Metric

Instructions

In a medium bowl whisk together the flour, baking soda and salt. Set aside.
200 g flour, 7 g baking soda, 1 g salt
In a large bowl, using an electric mixer, beat together the melted butter and sugars until creamy - almost the texture of frosting.
110 g butter, 110 g dark brown sugar, 50 g sugar
Beat in the egg and vanilla until well combined.
1 large egg, 5 ml vanilla
Stir in oatmeal, cinnamon, and nutmeg and mix well.
200 g old fashioned oats, 8 g ground cinnamon, 1 g ground nutmeg
Stir in mashed banana and mix well.
100 g ripe banana
Stir about 1/3 of the flour mixture into the sugar/butter/egg mix, then stir in the craisins, chips and toffee.
160 g craisins, 170 g white chocolate chips, 108 g English toffee bits
Stir in the rest of flour mixture. Chill the dough for about 20 min.
Preheat oven to 350°F. Line baking sheets with silicone mats of parchment paper.
Using a cookie scoop, portion the dough onto the prepared baking sheets leaving about 2 inches between the cookies. Bake for 10-12 min, the cookies should be puffy, set and lightly golden.

Notes

Notes from Double "L":

Flavor Variations:

Use orange or cherry flavored dried cranberries.
Add a handful of some your favorite chopped nuts, or raw sunflower seeds or raw pumpkin seeds.
Substitute regular chocolate chips, or cinnamon chips (hard to find), in place of some or all the white chocolate chips.
A few drops of butter flavor, banana flavor, or whatever other flavors you like are nice in addition to the vanilla.

Health Variations

For less cholesterol:

Cut out 2 or 3 tablespoons of butter and use 2 or 3 tablespoons of light or butter-flavored Olive Oil instead
Use 65g or ¼ cup egg substitute in place of the 1 large egg

Tip: If the dough sticks to the cookie scoop, just spray a little non-stick spray in it and on the outside, and the batter won't stick as bad

My recommendations:

It is not necessary to melt the butter – I would, instead, suggest just softening the butter or allowing it to come to room temperature. This will reduce the amount of time it takes achieve the correct consistency when creaming the sugars and butter. If you do plan to melt the butter, I suggest placing it in a small saucepan and adding 5g or 1 tablespoon non-fat dry milk powder. Cook over medium heat until the milk solids are a deep golden brown and have a nutty aroma. Once the butter is browned, remove from the heat and add enough water to bring the weight back to 110g.
Unless you have a dietary restriction to limit your salt, or are baking with salted butter (I typically use unsalted butter for all of my baking), I would recommend increasing the salt to at least 1/2 teaspoon or 3g.
Scoop the dough into individual portions before chilling, once the dough is chilled through and firm, press each ball of dough into a ½ inch thick puck. Bake straight from the refrigerator for 12 minutes. This helps control the spread and shape of the finished cookie and results in a chewy edge and tender center.

Nutrition