Banana Butterscotch Cookies

September is almost over. Which should mean cooler weather, leaves changing, pumpkin baking, all that awesomeness that is fall should be in the air.
But, this is Phoenix.
So, it's hot. Very hot. There are no leaves to change. And the closest I'm willing to get to pumpkin right now is the (amazing!)Pumpkin Iced Coffee at Dunkin Donuts.
But that's okay.
Why?
Because as soon as it's cool enough for my brain to officially establish this as fall, it will be raining pumpkins around here.
Kind of like how it's raining bananas right now. I don't really know why I always have so many browning bananas sitting around, but I do, and they must be used!
So I decided to switch it up this time with these banana-butterscotch-oatmeal cookies. The original recipe called for regular chocolate chips, but I was out, so the butterscotch seemed like a good substitute. And it definitely was! They were sweeter with the butterscotch, so I would still like to try them again with the chocolate, but these were delicious.

Banana Butterscotch Cookies
Ingredients:
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces butterscotch chips

Directions
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats and butterscotch chips.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Recipe adapted from Martha Stewart's Cookies Book