I have to admit, making this Banana Oatmeal Chocolate Chip Cookies Recipe was a game-changer for me. The first time I baked them, I was amazed at how soft, chewy, and flavorful they turned out. Every bite reminded me of a perfect mix between classic banana bread and a gooey chocolate chip cookie. I loved how the oats added texture and the bananas made them naturally sweet.
Honestly, these cookies quickly became one of my go-to desserts for both kids and adults. If you enjoy experimenting with savory flavors, you might also like the Chili Lime Steak Bites Recipe for a tangy, protein-packed snack.
Ingredients
Here’s everything you’ll need to make these scrumptious cookies. I’ve included tips to get the best results.
- 1 large egg – helps bind the cookies while keeping them soft.
- 2 ripe bananas – the riper, the sweeter, but avoid blackened ones for best texture.
- 1/4 cup light brown sugar – adds depth of flavor without overpowering the banana.
- 1/4 cup granulated sugar – balances the sweetness and helps with structure.
- 1/4 cup unsalted butter, melted – adds richness; you can substitute with coconut oil for dairy-free.
- 1 teaspoon vanilla extract – enhances the overall flavor.
- 1 1/2 cups old-fashioned oats – rolled oats are key for chewy texture; don’t use quick oats.
- 1 1/2 cups all-purpose flour – more flour helps absorb the moisture from bananas.
- 1/2 teaspoon ground cinnamon – optional, but adds warmth to the cookies.
- 1 teaspoon baking soda – for lift and texture.
- 1/4 teaspoon salt – balances sweetness and enhances flavor.
- 1 cup semi-sweet chocolate chips – melts perfectly into each cookie bite.
Note: This recipe yields about 24 cookies, depending on size.
Variations
If you want to tweak these cookies, here are a few ideas:
- Dairy-free: Replace butter with coconut oil or vegan butter.
- Sugar-free: Use coconut sugar or a sugar substitute like monk fruit sweetener.
- Nutty twist: Add 1/2 cup chopped walnuts or pecans for crunch.
- Flavor boost: Sprinkle shredded coconut or cinnamon chips to enhance taste.
- Chocolate options: Dark chocolate or milk chocolate chunks work beautifully. You can also enjoy a saucy twist with Sticky Spicy BBQ Chicken Recipe for a sweet and spicy dinner option.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 10-12 minutes per batch
- Total Time: 27 minutes
Equipment You Need
- Mixing bowls – for combining wet and dry ingredients separately.
- Electric mixer or hand whisk – to blend bananas and butter smoothly.
- Measuring cups and spoons – for accurate ingredient quantities.
- Baking sheet – to bake cookies evenly.
- Parchment paper – prevents sticking and makes cleanup easy.
- Cooling rack – lets cookies cool without getting soggy.
How to Make Banana Oatmeal Chocolate Chip Cookies
Prepare the Wet Ingredients
Start by mashing your bananas lightly if doing by hand, or just mix them with the melted butter, sugar, and egg using a mixer. The mixture will be moist and slightly loose, which is normal because of the bananas.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Slowly fold this into the wet mixture until everything is just combined. Overmixing can make the cookies tough.
Add Chocolate Chips
Gently fold in your chocolate chips so that each bite has melty chocolate without breaking up the dough too much. I like to use a rubber spatula to get every last bit of dough mixed evenly.
Chill the Dough
Scoop cookie dough onto a parchment-lined tray and refrigerate for at least 2 hours. Chilling is essential because the dough is very soft; this prevents the cookies from spreading too much.
Bake the Cookies
Preheat your oven to 350°F (175°C). Bake the chilled dough for 10-12 minutes, just until edges are set. Remember, the centers will still be soft, and they firm up as they cool.
Additional Tips for Making this Recipe Better
I’ve baked these cookies multiple times, and these tricks help:
- I always use very ripe bananas but not overripe to avoid a gummy texture.
- Letting the dough chill really makes a difference in thickness and chewiness.
- Use a cookie scoop for uniform size and even baking.
- Don’t skip the oats; they give the perfect chewy texture that balances the banana.
- Slightly underbake for soft, melt-in-your-mouth cookies.
How to Serve Banana Oatmeal Chocolate Chip Cookies
These cookies are perfect on their own, but I love serving them slightly warm with a cold glass of milk. You can also:
- Stack them on a pretty plate for a party or afternoon tea.
- Drizzle melted chocolate on top for a dessert-like presentation.
- Sprinkle with a pinch of sea salt for a flavor contrast.
- Serve with a scoop of vanilla ice cream for a decadent treat.
Nutritional Information
Here’s a rough estimate per cookie (based on 24 cookies):
- Calories: 145 – perfect for a guilt-free snack.
- Protein: 2 g – thanks to oats and egg.
- Carbohydrates: 22 g – primarily from bananas, oats, and sugar.
- Fat: 5 g – mostly from butter and chocolate chips.
Make Ahead and Storage
Make Ahead
You can prepare the cookie dough in advance and freeze it. Scoop out the dough onto a tray, freeze, then transfer to an airtight container. When ready, bake straight from the freezer, adding 1-2 extra minutes.
Storage
Room Temperature: Store in an airtight container for up to 5 days. Cookies stay soft and chewy.
Freezer: Place baked cookies in an airtight container and freeze for up to 6 months. Thaw at room temperature for best texture.
Reheating: Warm in the microwave for 10-15 seconds to restore that fresh-baked softness.
Why You’ll Love This Recipe
Here’s why I can’t stop making these cookies:
- Easy to Make: Only one bowl for wet ingredients and simple folding for dry ingredients.
- Chewy & Soft Texture: Perfect balance of banana moisture and oat chewiness.
- Flavor Packed: Sweet bananas, warm cinnamon, and melty chocolate chips in every bite.
- Versatile & Adaptable: Can be made dairy-free, sugar-free, or nutty.
- Kid-Friendly & Crowd-Pleaser: Everyone loves these, and they disappear fast!
These Banana Oatmeal Chocolate Chip Cookies are my go-to when I want something simple yet indulgent. They’re soft, chewy, and full of natural banana sweetness, perfect for breakfast, snack time, or dessert. I promise, once you try them, they’ll become a staple in your cookie rotation.
Banana Oatmeal Chocolate Chip Cookies Recipe
Ingredients
Method
- Start by mashing your bananas lightly if doing by hand, or just mix them with the melted butter, sugar, and egg using a mixer. The mixture will be moist and slightly loose, which is normal because of the bananas.
- In a separate bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Slowly fold this into the wet mixture until everything is just combined. Overmixing can make the cookies tough.
- Gently fold in your chocolate chips so that each bite has melty chocolate without breaking up the dough too much. I like to use a rubber spatula to get every last bit of dough mixed evenly.
- Scoop cookie dough onto a parchment-lined tray and refrigerate for at least 2 hours. Chilling is essential because the dough is very soft; this prevents the cookies from spreading too much.
- Preheat your oven to 350°F (175°C). Bake the chilled dough for 10-12 minutes, just until edges are set. Remember, the centers will still be soft, and they firm up as they cool.
Notes
- I always use very ripe bananas but not overripe to avoid a gummy texture.
- Letting the dough chill really makes a difference in thickness and chewiness.
- Use a cookie scoop for uniform size and even baking.
- Don’t skip the oats; they give the perfect chewy texture that balances the banana.
- Slightly underbake for soft, melt-in-your-mouth cookies.