From the Kitchen

Banana Chocolate Chip Oatmeal Cookies

I love bananas, but I can never eat them fast enough, they always turn brown. I don’t mind though because then I have an excuse to bake. I usually make banana bread or banana cinnamon chip cake, but I recently made Banana Chocolate Chip Oatmeal Cookies and now I am hooked. They are delicious! The banana keeps the cookies moist and soft and you can’t go wrong by adding in chocolate chips. Wrap a few of these up and deliver to a friend or neighbor that needs a sweet treat in their life. They will love you forever!

Banana Chocolate Chip Oatmeal Cookies

Banana Chocolate Chip Oatmeal Cookies

If you are looking for a new banana recipe, give these cookies a try. Oh and a little tip-keep brown bananas in the freezer, so you can bake banana treats anytime. Just peel the bananas and put them in a freezer bag. Then you can have super ripe bananas whenever you need them for these delicious cookies. Defrost before using in recipes. Enjoy!

Banana Chocolate Chip Oatmeal Cookies on plate

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Banana Chocolate Chip Oatmeal Cookies

(SCROLL DOWN TO PRINT RECIPE for Banana Chocolate Chip Oatmeal Cookies)

Ingredients:

4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 large banana, mashed
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old fashioned oats
1 cup semisweet chocolate chips

Method:

In a medium bowl, whisk together flour, baking soda, and salt. Set that bowl aside for a minute.

In a large mixing bowl, combine butter and sugars,  and mix until smooth. Add in the vanilla extract and the egg. Next, add the banana. Beat together well.

Slowly add in the flour mixture until it’s just combined. Stir in the oats and the chocolate chips.

Drop the cookie dough by heaping tablespoonfuls about 2 inches apart onto baking sheets. Make sure that your baking sheets have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 15-18 minutes or until golden brown. Remove cookies from pans; cool completely on wire racks.

Makes 2 1/2 dozen cookies

Banana Chocolate Chip Oatmeal Cookies
Ingredients
  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large banana mashed
  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old fashioned oats
  • 1 cup semisweet chocolate chips
Instructions
  1. In a medium bowl, whisk together flour, baking soda, and salt. Set that bowl aside for a minute.
  2. In a large mixing bowl, combine butter and sugars, and mix until smooth. Add in the vanilla extract and the egg. Next, add the banana. Beat together well.
  3. Slowly add in the flour mixture until it’s just combined. Stir in the oats and the chocolate chips.
  4. Drop the cookie dough by heaping tablespoonfuls about 2 inches apart onto baking sheets. Make sure that your baking sheets have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 15-18 minutes or until golden brown. Remove cookies from pans; cool completely on wire racks.

I hope you love these banana chocolate chip oatmeal cookies as much as my family and I do!

41 comments

  1. This recipe was great! I used two medium sized bananas to bring out its aroma and added 1 tbsp of cinnamon powder to bring all the flavours together. I prefer to use large oats for texture so I put in 2 extra tbsps of butter so it doesn’t dry out. I did have to lower the time to 10 min though with two trays at a time. Crispy on the outside and soft inside! Yummmm!

  2. Hi! I just wanted to say thanks for posting this recipe! I’m obsessed with it. I’ve made it four times in the last week. It’s such a great use for bananas that would otherwise go bad. Cheers!

  3. Just baked and ate your recipe for banana oatmeal cookies! Oh, my! My new favorite cookie! I typed in a search for banana chocolate chip cookie made with brown sugar and I’m oh-so-happy your page came up. Thanks for sharing such a fine gem!

  4. I just finished making these cookies, and although I find them to taste delicious, the cookies didn’t spread out for me. They stayed in the spoonful-lumps they started in on the pan. Does anyone know why/how this happens, or what to do to encourage them to spread out?

  5. These have got to be the absolute WORST cookies I have ever made!!!

    Too dry, resembled drywall spackle, and tasted like cardboard!!!

    Very embarassing even to myself!!

  6. Made these this a.m absolutely delicious , I did alter the recipe some adding 1/4 of peanut butter as well as peanut butter chips they turned out great :)

  7. I’m a bit late to this post, but I just made these cookies and they are absolutely delicious! I only had quick-cooking oats on hand, so I used those instead of old-fashioned, and they were still very good. I can’t compare them to ones made using old-fashioned, but you won’t be disappointed if you use quick-cooking oats. :] Thanks for the recipe!

  8. I tried your recipe but it didn’t turn out like your picture. They were more soft cake-like than cookies. Taste was good but wasn’t like the soft chewy cookie I was looking for. Will have to try adjusting the recipe. Thanks

  9. Thanks, Maria! I have about a dozen bananas in my freezer right now. I love that you’ve already healthified your recipes; it makes things nice and easy!

  10. Delicious! I added some peanut butter chips to a portion of the dough (peanut butter banana sandwich, anyone?), but I thought it overwhelmed the banana flavor, so I’ll stick to choc. chips next time – and there will be a next time!

  11. Thank you for the recipe! I didn’t have choc. chips in the house, so I used raisins and they were so delicious, my son loved them. I can’t wait to try them with the choc chips!

  12. Just made these for my family. Let’s just say that they didn’t even have time to cool before they were all consumed. This recipe is delicious and easy!

  13. My 4-year-old son and I had lots of fun making this this evening. We used two good size bananas. I didn’t add or increase anything else. They are GREAT! This one has been added to our recipe box.

  14. Oh yum, bookmarking for a cooler day! Also, you can freeze the bananas right in their skins. Throw them right in the freezer when they’re brown, no need to bag. Just thaw, cut off the stem end, and they kind of squeeze out like toothpaste. A little gross, but kinda fun, too. :)

  15. Thanks everyone! We love these cookies.

    Jennifer-I always use a very large banana. If you want more banana flavor, feel free to add another banana, you might need to add a little extra flour or oats. Enjoy!

  16. I have several bananas waiting in the freezer. I intend to try this recipe this evening. I know that baking tends to be a follow-the-recipe-closely-or-else type of thing, but do you think adding more banana will hurt? I really love intense banana flavor.

  17. HI there,
    I have just found your gorgeous blog tonight and these look delicious. I cannot wait to give them a try and look forward to future posts. xo

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