Bake a batch of these scrumptious cookies. They’ll be a hit with the kids!
COOKIE DOUGH BASE
125g salted butter, softened
1/2 cup brown sugar
1/4 cup caster sugar
1 cup traditional rolled oats
1/2 cup self-raising flour
1/2 cup wholemeal self-raising flour
1 ripe banana, mashed
1/2 cup roughly chopped banana chips
100g dark chocolate, melted
Using an electric mixer, beat butter and sugars until pale and creamy. Add egg. Beat well to combine. Add oats and flours. Stir with a wooden spoon to combine.
Preheat oven to 190°C/170°C fan-forced. Line 2 baking trays with baking paper. Add banana and chips to dough. Stir to combine. Refrigerate for 45 minutes to firm slightly.
Roll 2 level tablespoons of mixture into 16 balls. Place onto prepared trays, allowing room for spreading. Using the palm of your hand, slightly flatten to form a 5.5cm round. Bake for 12 to 14 minutes, swapping trays after 10 minutes, or until light golden. Stand cookies on trays for 5 minutes. Transfer to a wire rack to cool.
Place cookies on a sheet of baking paper. Spoon chocolate into a snap-lock bag. Snip off one corner. Drizzle chocolate over cookies. Stand until chocolate sets. Serve.