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Chocolate Chip Banana Oatmeal Cookies Recipe

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4 from 51 reviews

  • Author: Amina
  • Total Time: 2 hours 28 minutes
  • Yield: 14 cookies
  • Diet: Vegetarian

Description

These Chocolate Chip Banana Oatmeal Cookies offer a moist and chewy texture thanks to ripe bananas and rolled oats. Sweetened with both light brown and granulated sugar, and studded generously with semi-sweet chocolate chips, they are a perfect treat combining the wholesome goodness of oats and fruit with classic cookie indulgence. The dough requires chilling to achieve the ideal consistency for baking thick, soft cookies with tender edges and gooey centers.

Ingredients

Wet Ingredients

  • 1 large egg
  • 2 small/medium or 1 extra-large ripe bananas (about 1/2 heaping cup mashed banana)
  • 1/2 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (softened, 1/2 of 1 stick)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 1/2 cups old-fashioned whole rolled oats
  • 1 1/4 cups all-purpose flour
  • 1/2 to 1 teaspoon cinnamon (optional)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1 1/4 cups semi-sweet chocolate chips

Instructions

  1. Mix Wet Ingredients: In a stand mixer bowl fitted with the paddle attachment (or large mixing bowl with electric mixer), combine the egg, whole bananas (no pre-mashing), light brown sugar, granulated sugar, softened butter, and vanilla extract. Beat on medium-high speed for about 4 minutes until well combined. The mixture will have small banana chunks and be somewhat runny, not smooth or fluffy like traditional cookie dough.
  2. Add Dry Ingredients: Stop the mixer, scrape down bowl sides, then add rolled oats, all-purpose flour, cinnamon if using, baking soda, and salt. Beat on low speed until just combined, about 1 minute. Avoid overmixing to keep dough tender.
  3. Incorporate Chocolate Chips: Scrape down the sides again, add chocolate chips, and beat on low speed for about 30 seconds until evenly distributed.
  4. Portion Dough: Using a large cookie scoop, 1/4-cup measure, or your hands, form roughly 14 equal-sized dough mounds.
  5. Chill Dough: Place dough mounds on a plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours and up to 5 days. Chilling is essential to prevent cookies from spreading too thin during baking.
  6. Bake Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with a Silpat mat or spray with cooking spray. Arrange dough mounds at least 2 inches apart (about 8 per sheet). Bake for approximately 13 minutes until edges and tops are set but centers remain slightly glossy and soft; do not overbake for best texture.
  7. Cool and Serve: Let cookies cool on the baking sheet for about 10 minutes before serving. Cooling on the sheet provides the best texture and prevents breaking.

Notes

  • Do not bake the dough without chilling; it will spread too thin and become crispy.
  • Bananas should be ripe for sweetness and moisture but left whole in the mixing bowl to maintain some chunkiness in the dough.
  • Optional cinnamon adds warmth and depth to the flavor but can be omitted if preferred.
  • Use old-fashioned rolled oats for the best chewy texture; instant oats will alter the consistency.
  • Cookies can be refrigerated up to 5 days before baking to accommodate your schedule.
  • Let the cookies cool completely on the baking sheet to keep them soft and avoid breakage.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-chip-banana-oatmeal-cookies-recipe/