Honey Graham Cub Cookies

Ingredients:

• 1/2 cup (113 g) salted butter, sliced
• 1/3 cup (95 g) mashed ripe banana
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (53 g) packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (180 g) all-purpose flour
• 2/3 cup (62 g) rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2/3 cup (123 g) butterscotch chips or white chocolate chips
• 2/3 cup (30 g) frozen mini marshmallows
• About 54 (˜120 g) Honey Graham Cub Cookies
• Flaky sea salt, for sprinkling

Directions:

1. Brown the butter: Add the butter to a small saucepan over medium heat. Once melted, whisk constantly as it crackles and foams. After a few minutes, the butter will turn a golden amber colour and smell nutty. Remove from heat immediately and scrape all the browned bits into a large heatproof bowl. Let cool for 5–10 minutes.
2. Mix the wet ingredients: Whisk the mashed banana into the cooled brown butter until smooth. Add the granulated sugar and brown sugar and whisk until glossy. Whisk in the egg and vanilla extract until fully combined.
3. Add the dry ingredients: Add the flour, rolled oats, baking soda, cinnamon, and salt directly to the bowl. Fold gently with a wooden spoon or spatula until just combined.
4. Fold in the mix-ins: Gently fold in the butterscotch (or white chocolate) chips and frozen mini marshmallows until evenly distributed.
5. Chill the dough: Cover the bowl and refrigerate for 1 hour.
6. Prepare to bake: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
7. Scoop and bake: Scoop about 2 heaping tablespoons (˜45 g) of dough and roll into balls. Place dough balls at least 3 inches (7.5 cm) apart. Press 3 Honey Graham Cub Cookies gently into the top of each dough ball. Bake for 9–11 minutes, until the edges are lightly golden and centres look just set.
8. Finish and cool: Remove from the oven and immediately sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.