Oatmeal Banana Cookies

Preheat the oven to 350°F and position a rack in the center. Line two baking sheets with parchment paper and set aside.

In a small bowl stir together the all purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon, and salt.

In a medium bowl mash the overripe banana until it is a puree. You want about 1/4 cup. Add the melted butter and stir. Add the brown and white sugar into the banana mixture and stir well. Then add the egg and vanilla and mix to combine.

Add the dry mixture into the wet ingredients and fold together. Add the walnuts and chocolate chips and mix until well incorporated. Your dough may be loose or wet. It often depends on the brand and type of oats you are using. If your dough is wet, let it rest for 20-30 minutes so the oats can absorb some of the moisture. If it's still too loose to scoop, fold in a few more tablespoons of flour.

Using a small ice cream scoop or spoon, scoop out dough (about 2 tablespoons per cookie) onto the lined baking tray, placing 2 inches apart as they will spread a little while baking. Bake the cookies for 10-12 minutes. I like to bake one sheet of 6-8 cookies at a time in batches on the middle rack of the oven. If you are baking two sheets at a time, rotate the sheets from top to bottom and back to front halfway through. The cookies are done when they have spread out, are golden brown, dry to the touch on top, and crispy around the edges. If you press one down gently it down it should still be soft but not wet. The cookies firm up as they cool down.

Once the cookies are out of the oven, transfer to a wire rack with a thin metal spatula to let them cool.

Serve the cookies with milk.

Once the cookies are baked, you can store them in an airtight container at room temperature for 1 week. Or, do what I do and transfer half of them to zip-top bags and freeze for up to 2 months. When ready to eat, warm the cookie in the microwave for around 30-60 seconds until soft.