3/4 cup softened butter
1 ripe banana
2 tsps. vanilla extract
1 tsp. salt
1 tsp. baking soda
1/2 cup light brown sugar
1/2 cup granulated sugar
2 cups unbleached flour
1 cup whole rolled oats
1 cup chopped cookies and cream candy bar
Yields: 60 cookies approx.
Step 1: Pre-heat your oven to 375 degrees. Take out a baking sheet and line with parchment paper. Chop cookies and cream candy (I used left over Easter candy).
Step 2: Combine the butter, sugars, banana and vanilla in your mixer with the paddle attachment on medium-high speed until incorporated. Then add in the egg, baking soda and salt. Blend until an even consistency is achieved.
Step 3: Add in the flour slowly until incorporated. Then add in the whole rolled oats and finally the candy pieces.
Step 4: Using a small ice cream scoop, evenly place the cookie dough balls on your lined baking sheet, bake for about 7-9 minutes (until edges begin to turn light golden brown). Remove and let cool for a minute before placing on a cooling rack.