teddy graham marshmallow banana cookies

De Ambitious Kitchen · 60 min

Ingredientes

Preparación

1. Brown the butter in a small saucepan over medium heat, whisking constantly, until it turns golden amber and smells nutty (about 5 minutes total). Remove from heat and pour into a large bowl, scraping in all the brown bits. Let cool 5 to 10 minutes.
2. Mash the banana to measure ⅓ cup (95g). Whisk it into the brown butter for 30 seconds until nearly lump-free. Add the granulated sugar, brown sugar, flaxseed meal and vanilla and whisk for 30 seconds until smooth and caramel-like.
3. Fold in the flour, oats, baking soda, cinnamon and salt with a wooden spoon until well combined. Then gently fold in the butterscotch or chocolate chips and the mini marshmallows.
4. Cover the bowl and chill the dough in the fridge for 1 hour.
5. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
6. Shape the dough into balls using about 2 heaping tablespoons each, and place them at least 3 inches apart. Press 3 Teddy Grahams onto each ball so they stick.
7. Bake for 9 to 11 minutes, until the edges are lightly golden. Remove from the oven, sprinkle immediately with flaky sea salt, and cool on the sheet for 10 minutes. Repeat with the remaining dough.

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