Step 1

Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.

Step 2

Add the melted butter and sugars to a large bowl and whisk to combine.

Step 3

Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.

Step 4

Add the dry ingredients and fold together just until well combined. Add the oats and fold together until well combined.

Step 5

Create cookie dough balls that are 1 ½ tablespoons in size. You can refrigerate the cookie dough before baking, if you’d like, but you don’t have to. I think the flavors get even better if you refrigerate the cookie dough for at least 2-3 hours, or overnight.

Step 6

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)

Step 7

Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.

Step 8

Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up.

Step 9

Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.