Description
These chewy banana oatmeal cookies are a delightful treat combining ripe bananas, oats, and semisweet chocolate chips. Soft, flavorful, and easy to make, they are perfect for a snack or dessert.
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 Wet Ingredients: In a large bowl, use an electric hand mixer to combine 1 cup softened butter, 3/4 cup golden brown sugar, and 1/2 cup granulated sugar until creamy and well blended.
- Add Bananas and Eggs: Mash 2 ripe bananas using a potato masher or fork and add to the butter mixture along with 2 eggs and 1 teaspoon vanilla extract. Beat at medium speed until fully combined.
- Sift and Add 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 on low speed until the dry ingredients are incorporated.
- Incorporate Oats and Chocolate Chips: Stir in 3 cups old-fashioned rolled oats and 1 cup semisweet chocolate chips using a spatula, mixing until evenly distributed.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Use a medium cookie scoop to portion out cookie dough onto the sheet. Optionally, round each scoop into balls with your hands or add extra chocolate chips on top.
- Bake Cookies: Preheat oven to 350 degrees Fahrenheit and bake cookies for 9 minutes until set but still soft in the center. Remove and allow to cool on the baking sheet before transferring to a wire rack.
Notes
- If ripe bananas are not available, ripen unpeeled bananas in the oven at 300 degrees Fahrenheit for 15-20 minutes on a parchment-lined baking sheet.
- You can freeze the cookie dough balls by placing them on a parchment-lined sheet in the freezer for one hour, then transferring to a ziplock bag to store up to 3 months. Bake directly from frozen when ready.
- For extra chewiness, do not overbake; cookies should remain soft in the center.
- Substituting the semisweet chocolate chips with raisins or nuts works well for variation.
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: 30 mg
