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Banana Oatmeal Chocolate Chip Cookies – Tender and super moist chocolate chip cookies loaded with oats and bananas. Thick, chewy, and a fun new treat!
If you are anything like me, you always have an overripe banana or two left at the end of the week. It doesn’t matter if I buy 12 bananas or 4, there always seems to be one or two left. So I am always trying to come up with something to do with them, not to waste food.
Banana Pancakes are a great weekend breakfast. And Blueberry Banana Bread is a long-time favorite. But these cookies are a fun twist.
These banana oatmeal chocolate chip cookies come together just like normal cookies do. They take just a little longer to bake but are super tender and thick.
The dough is a little wetter than your traditional cookie dough, but don’t worry! The oats make sure these stand up to baking and still stay thick and delicious. They won’t spread into thin cookies.
What You’ll Need
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- Butter – I always use unsalted butter in baking
- Granulated Sugar
- Egg
- Vanilla Extract
- Mashed Banana – the recipe calls for 1 cup mashed banana, this is 2-3 bananas, depending on the size.
- Old Fashioned Oats – you can use quick-cooking oats, but the texture will be a little less chewy.
- All-Purpose Flour
- Baking Soda
- Salt
- Cinnamon
- Chocolate Chips
How To Make Banana Chocolate Chip Cookies
These cookies come together just like traditional cookie dough. They will be wetter and thick, but trust the process, they will bake up just like thick and chewy cookies.
- Cream butter. Using an electric mixer cream together the butter and sugar for about 2 minutes, until it is light and fluffy.
- Add wet ingredients. Add in the egg, banana, and vanilla and mix until everything is very well incorporated.
- Add dry ingredients. Pour in the oats, all-purpose flour, cinnamon, salt, and baking soda and mix until everything is just combined.
- Fold in chocolate. Add the chocolate chips to the mixer and mix until they are just incorporated.
- Bake. Scoop the balls of dough onto a lined baking sheet and bake for about 12 minutes. They will not spread much while baking.
- Cool. Remove from the oven and let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Recipe Tips & Tricks
- I like old fashioned oats for these cookies, it helps them stand up to the moisture, make them chewy and bake up nicely. Quick cooking oats will work just fine, but they will be slightly different.
- You know the cookies are done baking because the edges will be golden brown, and the tops will appear dry. Because the batter is so wet, you need to bake them a little longer than normal cookies to fully cook them through.
- To make the cookies “pretty”, top the balls of dough with a few chocolate chips before baking.
- Store cookies in an airtight container for 4-5 days.
- You can definitely freeze these cookies, but you want to freeze them already baked. Because of the moisture freezing the balls of dough affects the texture when baking them.
More Banana Recipes
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