¾ cup (150 grams) ¼- to ⅛-inch-chopped fresh strawberries
Instructions
Preheat oven to 350°F (180°C). Line 3 rimmed baking sheets with parchment paper.
In the bowl of a stand mixer, stir oil by hand until softened and smooth. Add sugars; using the paddle attachment, beat at medium speed until well combined, about 2 minutes, stopping to scrape sides of bowl. Beat in egg. Add banana and vanilla; beat until combined.
In a medium bowl, whisk together flours, baking soda, salt, and cinnamon. Add flour mixture to oil mixture all at once; beat at medium-low speed until nearly combined, stopping to scrape sides of bowl. Add oats; beat just until combined. Gently fold in strawberries. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 28 grams each), and place at least 1½ inches apart on prepared pans.
Bake, one batch at a time, until edges and tops are just set but centers still seem slightly underdone, 8 to 12 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Serve warm, or let cool completely on wire racks.
Notes
A 3½- to 4-inch round cutter can be used to form still-warm cookies into a more circular shape, if desired. Place cutter around 1 cookie; gently move cutter in a circular motion while making contact with edges of cookie until desired shape is reached. Repeat as needed.