Banana Chocolate Chip Oatmeal Cookies
Ingredients
- 3 large bananas)
(over ripe
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup butter)
(2 sticks - softened, room temperature
- ½ cup light brown sugar)
(packed
- ½ cup sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 cups old-fashioned rolled oats
- 1 ½ cups semi-sweet chocolate chips
Directions
- 1
Start out your cookie dough with mashing your bananas in a medium sized mixing bowl. Add the vanilla extract and eggs, stir to combine. Add the eggs and mix again, then add the softened butter and break it up while stirring it in. The butter should be small and pea-sized well distributed throughout the wet mixture after the sugars have been added (before combining with the dry ingredients).
- 2
Add both the light brown sugar and the white sugar, stir the mixture again. Set aside while you combine the dry ingredients.
- 3
In a large mixing bowl, combine the flour, baking soda, ground cinnamon, and salt. Make a well in the center of the dry ingredients, and pour the wet mixture into the well. Stir to combine.
- 4
Add the old fashioned rolled oats and stir them in enough so that they are well distributed throughout your cookie dough. Add the chocolate chips in and repeat, stirring them in enough that they are well distributed.
- 5
Cover with plastic wrap and refrigerate for about 2 hours (if you are doing a half batch, reduce the time to 1 hour).
- 6
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper (or silpat mats).
- 7
Portion your cookie dough out in heaping tablespoonfuls (you can roll them in your hands to make them nice and round, or simply drop them onto the baking sheet). Allow about 2 inches spacing between each cookie as well as the sides of the baking sheet.
- 8
Bake at 350°F (175°C) for 12-15 minutes, or until the bottom edges are starting to brown. Remove from the oven and allow to cool on the baking sheet for 3-5 minutes before transferring them to a wire cooling rack to cool completely before serving.
Banana Chocolate Chip Oatmeal Cookies
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About this Recipe
Don't toss those speckled, overripe bananas! Transform them into the ultimate comfort treat: these incredibly chewy Banana Chocolate Chip Oatmeal Cookies are a family favorite. This recipe makes the absolute best use of those perfectly sweetened and completely overripe browned bananas on your counter, turning them into a delightful dessert. The secret to these outstanding cookies lies in the harmonious blend of mashed bananas, hearty old-fashioned rolled oats, and generous semi-sweet chocolate chips. Leveraging the natural sweetness and moisture of overripe bananas ensures a perfectly soft and chewy texture that stands out, making these far more satisfying than your average cookie. You'll love the wholesome goodness combined with rich indulgence in every bite. Expect a deeply satisfying cookie with a wonderfully chewy texture and a comforting aroma of cinnamon. Each bite delivers the sweet, familiar taste of ripe banana perfectly complemented by gooey pockets of melted semi-sweet chocolate chips, all bound together by robust old-fashioned oats. These cookies offer a substantial, full-flavored experience that feels both homey and a little decadent, ideal for a cozy moment. While delicious as-is, these banana chocolate chip oatmeal cookies are wonderfully adaptable. Feel free to experiment with different types of chocolate chips, like milk chocolate or dark chocolate, to suit your preference. For an added layer of texture and nutty flavor, you could incorporate chopped walnuts or pecans. A touch of extra spice, such as a hint of nutmeg or allspice, would also beautifully complement the ground cinnamon already present. These comforting banana chocolate chip oatmeal cookies are perfect for an afternoon pick-me-up, a simple weeknight dessert, or a welcome addition to any gathering. They pair wonderfully with a cold glass of milk or a warm cup of coffee.