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To achieve the perfect Banana Nut Muffin Top Cookies, it’s essential to understand the role of each ingredient. This not only enhances your baking skills but also ensures a delicious final product.

Banana Nut Muffin Top Cookies

Discover the delicious world of Banana Nut Muffin Top Cookies, a perfect blend of soft, moist banana muffin and crispy cookie! This recipe is easy to follow, making it great for bakers of all levels. Enjoy the comforting flavors of ripe bananas, crunchy nuts, and a hint of cinnamon in every bite. Ideal for breakfast, brunch, or a satisfying snack, these cookies are sure to impress. Whip up a batch today and bring the joy of homemade treats to your kitchen!
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Ingredients
  

1 cup mashed ripe bananas (about 2 large bananas)

1/3 cup unsalted butter, melted

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts (or pecans)

1/2 cup chocolate chips (optional)

1/4 cup oats (quick-cooking)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, melted butter, brown sugar, and granulated sugar. Mix until well combined. Add the egg and vanilla extract, stirring until the mixture is smooth and creamy.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

        Mix Together: Gradually add the dry ingredients to the banana mixture. Stir until just combined; it’s okay if there are a few lumps left. Be careful not to overmix.

          Add Nuts and Oats: Fold in the chopped walnuts and oats (and chocolate chips if using) until they are evenly distributed throughout the dough.

            Scoop Batter: Using a cookie scoop or spoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with the back of a spoon to create muffin top shapes.

              Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

                Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 12 cookies