When Breville Philippines reached out to me for a collab, I was a bit hesitant. See, I already had a mixer so I wasn’t sure if having another one would make much sense. But when I saw how interesting Breville’s Scraper Mixer Pro seemed to be with its slew of attachments and accessories, I decided to test it out.
The thing that really piqued my interest was their Scraper Beater attachment, which compared to a normal flat beater attachment have these little extra “wings” running along the edges. This thing supposedly “Scrapes the Bowl. So you don’t have to.”
I decided to put that to the test. Most recipes that require bowl scraping involve the creaming of butter and sugar, and such is the case with cookies. Today I decided to make some oatmeal cookies using one of my favourite fruits in the world– Philippine bananas. I think we’ve got some of the best bananas (and mangoes!) and every time I need a little boost I reach for some.
This Banana-Oatmeal Choco Chip Cookies recipe is actually like banana bread in cookie form. It’s packed with lots of add-ons like oats and chocolate chip, and the cookies that come out are nice and soft, almost cakey. Really reminiscent of banana bread! And since everybody loves banana bread, this should be a hit. 🙂
As always, the riper your bananas are, the more you will be able to taste them through the cookies (and the easier they will be to mash as well). It’s interesting how many variations of oatmeal cookies there are in the world, but most of them involve raisins. This time we’re using another great partner for oats. Maybe an even better partner.
Oh, and don’t forget the chocolate and walnuts. I really love that I now appreciate nuts in my pastries. 😉
So first things first, we get all our dry ingredients into a bowl and whisk it together. Cinnamon is crucial in any banana bread-esque recipe so don’t miss it!
Once that’s done, set it aside for a moment and pop your butter, sugars, and mashed bananas into a bowl. I used my Breville Mixer’s bowl of course.
Attaching the bowl onto the machine is a breeze and it locks nicely. Now we get the Scraper Beater on there and start creaming the ingredients together. I love owning a tilt-head mixer for the first time!
Next we add in the eggs and the vanilla, watching as the mixture comes together nicely.
Finally we pour in the flour mixture we prepared earlier. The Two-Piece Pouring Shield is quite useful at this stage, because it stops the flour from jumping out of the bowl.
Now that our cookie dough has become more thick, it’s time for the final touches.
Normally, this is the point where I remove my bowl from the mixer and go in with a spatula to fold the nuts and choco chips into the dough, but noticing a folding function on the Breville Mixer, I decided to enlist the mixer’s help again.
Impressively enough, the Scraper Beater does a fantastic job of mixing up to the sides of the bowl that I didn’t need to use spatulas or anything else!
Now we just scoop the dough onto our lined baking sheets. Depending on the size of your scoops you can get anywhere from 12 to 24 cookies. Because these Banana-Oatmeal Choco Chip Cookies don’t spread so much, you can flatten the mounds down with your fingers to get flatter cookies. Or if you prefer fat ones just keep them rounded. I would recommend making smaller cookies though because it can be very filling!
You can add some more chocolate chips on top to make them look pretty but it will also make them a bit sweeter so just go with what you prefer.
Last step is to bake these for 12 minutes in a preheated 350°F/180°C oven. You want them slightly firm around the edges but they will be soft in the center but that’s okay. They will harden as they cool. Ta-dah! Perfect with milk or coffee!
These smell fantastic (do I even need to say that?) as they bake in the oven, but you really have to let them cool for a bit before digging in because they are soft cookies. And they are some of the heaviest cookies I’ve ever made too!
The size of cookies I made (a full ice cream scoop size) yielded 12 very chunky cookies. These Banana-Oatmeal Choco Chip Cookies are surprisingly heavy in the tummy if you eat a whole cookie by yourself with milk or coffee. Perfect for snacking right? 😉
Makes 12 to 24 cookies, depending on scooper size
- 1 1/4 cups all-purpose flour
- 3/4 cup + 2 Tablespoon quick-cooking oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup mashed ripe banana (about 1 large or 2 medium bananas)
- 1/4 cup unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large eggs
- 1/4 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips, plus more for topping if desired
- 1/2 cup chopped walnuts
- 1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- 2. In a small bowl whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
- 3. In the bowl of an electric stand mixer fitted with the paddle/beater attachment, mix together banana, butter, and both sugars until smooth. Add in the egg and vanilla extract.
- 4. With mixer on low, slowly add in the dry ingredients and mix until combined. Fold in nuts and chocolate chips.
- 5. Scoop out dough using an ice cream or cookie scoop (size is up to you) and drop onto baking sheet 2-inches apart. If you think the mounds are too high, press down with your fingers gently. Top with extra chocolate chips, if desired.
- 6. Bake in a preheated oven 12 to 15 minutes, until set around the edges but still slightly soft in the middle. Cool on baking sheet several minutes until firm, then transfer to a wire rack to cool completely. Store in an airtight container.
Full disclosure: This post was sponsored by Breville Philippines but all opinions stated are my own. Like and follow Breville Philippines on Facebook and Instagram to learn more about them!