Chocolate Chip Banana Oatmeal Cookies
Ingredients
- 1 large egg
- 2 small/medium or 1 extra-large ripe bananas
about 1/2 heaping cup mashed banana
- 1/2 cup light brown sugar
packed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter
softened, 1/2 of 1 stick
- 2 teaspoons vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats*
- 1 1/4 cups all-purpose flour
- added to taste1/2 to 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- or to taste1/4 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
Directions
- 1
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don’t pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.
- 2
Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- 3
Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- 4
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough.**
- 5
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. This is a wetter, looser dough and isn’t suitable for baking until it’s been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- 6
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done.
- 7
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- 8
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Chocolate Chip Banana Oatmeal Cookies
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About this Recipe
Craving a comforting treat that feels like a warm hug? These Chocolate Chip Banana Oatmeal Cookies deliver on that promise, blending wholesome oats with the sweet, familiar taste of ripe bananas and classic chocolate chips for a truly delightful bite.
Why These Cookies Work
This recipe harnesses the natural sweetness and moisture from ripe bananas, creating a wonderfully soft and chewy texture without needing excessive butter or sugar. The inclusion of old-fashioned rolled oats ensures a satisfying, hearty chew, while the combination of brown and granulated sugars contributes to both depth of flavor and that perfect crisp-chewy balance that defines a great cookie. It's the ultimate marriage of beloved breakfast flavors in a dessert.
What to Expect
Prepare for a batch of cookies that are wonderfully soft and tender in the center, with delightfully chewy edges, thanks to the robust texture of old-fashioned rolled oats. Each bite will greet you with the comforting aroma of vanilla and cinnamon, perfectly complemented by the rich, sweet notes of mashed banana. The semi-sweet chocolate chips melt into luscious pockets, providing a delightful contrast to the wholesome oat and banana base. These cookies have a homey, inviting feel that's perfect for any occasion.
Customization & Variations
Feel free to experiment with different mix-ins; white chocolate chips, chopped walnuts, or pecans would be excellent additions alongside or in place of the semi-sweet chocolate chips. You can adjust the cinnamon to your preference, or even add a pinch of nutmeg or allspice for extra warmth. For an even more complex flavor, try browning the butter before cooling and creaming it, though make sure it's softened properly first.
Serving & Context
These Chocolate Chip Banana Oatmeal Cookies are ideal for an afternoon pick-me-up, a lunchbox treat, or a comforting dessert after dinner. Pair them with a cold glass of milk, a cup of hot tea, or your favorite coffee for an ultimate moment of bliss.