Description
These chewy banana oatmeal cookies are a delightful treat combining ripe bananas, warm spices, and hearty oats with rich semisweet chocolate chips. Perfectly soft and flavorful, they make a great snack or dessert for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks) softened
- 3/4 cup golden brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup bananas (about 2 bananas)
- 2 eggs
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups old fashioned oatmeal
- 1 cup semisweet chocolate chips
Instructions
- Mix Butter and Sugars: In a large bowl, combine 1 cup softened butter, 3/4 cup golden brown sugar, and 1/2 cup granulated sugar using an electric hand mixer until creamy and smooth.
- Add Bananas, Eggs, and Vanilla: Mash 2 bananas with a fork or potato masher. Add the mashed bananas, 2 eggs, and 1 teaspoon vanilla extract to the butter mixture. Beat on medium speed until all ingredients are well combined.
- Sift Dry Ingredients: Hold a fine-mesh sieve over the bowl and sift in 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Mix together at low speed until just incorporated.
- Fold in Oats and Chocolate Chips: Add 3 cups old-fashioned rolled oats and 1 cup semisweet chocolate chips to the mixture. Use a spatula to fold everything together evenly.
- Prepare Baking Sheet and Scoop Dough: Line a baking sheet with parchment paper. Use a medium cookie scoop to form mounds of cookie dough and place them evenly spaced on the sheet. Optionally, shape the dough balls with your hands or add extra chocolate chips on top.
- Bake Cookies: Preheat the oven to 350 degrees Fahrenheit. Bake the cookies for 9 minutes until edges are lightly golden. Allow to cool on the baking sheet before transferring to a wire rack.
Notes
- If you don’t have ripe bananas, ripen them by placing unpeeled bananas on a parchment-lined baking sheet and baking at 300 degrees Fahrenheit for 20 minutes until soft and brown.
- You can freeze the cookie dough balls. After scooping, freeze them on a parchment-lined tray for 1 hour, then transfer to a ziplock bag. Freeze up to 3 months and bake directly from frozen.
- For chewier cookies, slightly underbake and allow to cool. For crisper texture, bake an additional 1-2 minutes.
- Using old-fashioned rolled oats provides a better texture than quick oats for these cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
