These cookies are very moist. Almost a cross between a cookie and banana bread. And a good use of any over ripe bananas you might have on hand.
Sun Oven Banana Oatmeal Cookies
(adapted for the Sun Oven from Banana Oatmeal Cookies by Life Love and Sugar)
1 1/2 cups all-purpose flour
1 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cornstarch
3/4 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup sugar
1 egg, at room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup mashed very ripe bananas
3 cups old-fashioned oats
Set Sun Oven out to preheat. Line baking racks or rimmed baking sheets with silicone mats or parchment paper; set aside.
In a medium bowl, whisk together the flour, cinnamon, cloves, baking powder, cornstarch, and salt; set aside. In a large bowl, use an electric mixer to beat together the butter, brown sugar, and sugar until smooth. Slowly beat in the egg and bananas. Add the flour mixture and mix until combined. Using a spatula or wooden spoon, stir in the oats. Spoon the batter by heaping tablespoons onto the prepared baking racks. Stack the racks (or cross-stack the rimmed baking sheets) and bake until the top layer is just starting to brown, about 2o minutes. Remove top layer and continue baking remaining layers until browning, 3 to 4 additional minutes per layer. Cool cookies on racks.
Makes about 34 cookies