Ingredients

The following ingredients have 15 Servings
  • 1 1/2 cups mini semi-sweet chocolate chips (divided)
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup unsalted butter (softened to room temperature)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe banana
  • 1 1/2 cups old fashioned oats
  • 1/2 cup toffee chips

Instruction

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper
  • Place 1 cup of the mini chocolate chips in microwave safe bowl. Microwave in 20-second intervals or so, mixing after each interval, until chips are melted and smooth. Set aside to cool.
  • Mix together flour, cornstarch, salt, baking powder, and baking soda in small mixing bowl.
  • In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Beat in egg, then vanilla and then the 1 cup of melted cooled mini chocolate chips then mashed banana.
  • Beat in dry ingredients to butter and sugar mixture until just combined, then stir in oats, remaining 1/2 cup chocolate chips, and toffee chips.
  • Using a medium cookie scoop (1 1/2 tablespoons), scoop dough onto prepared baking sheet leaving about two inches in between cookies. Flatten the cookies slightly with your hand. 
  • Bake cookies about 10-14 minutes at 350 degrees F or until golden brown around edges, rotating pans about halfway through baking. Cool slightly, then transfer to cooling racks to cool completely.