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Banana Oatmeal Chocolate Chip Cookies Recipe
Ben Carraoli

Banana Oatmeal Chocolate Chip Cookies Recipe

I have to admit, making these Banana Oatmeal Chocolate Chip Cookies 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.
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Total Time 27 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.