Banana Oatmeal Cookies with Chocolate Chips - Soft and Chewy

Here’s an incredible classic recipe that’s ready to eat in under 30 minutes, prep included: banana oatmeal cookies! This age-old comfort dessert is easy to make, chewy, moist, and highly customizable. Plus, it's got chocolate chips, bananas, and oatmeal - all the things I love!

Sometimes you spend years perfecting a recipe until it checks off all the ‘boxes.’ In particular, this banana oatmeal cookie recipe is just wonderful all around. (Honestly, I’d go so far as to say it’s one of the best online right now!).

Sometimes when I'm eating these cookies, I'm reminded of banana bread, but why? It's the banana flavor for sure, and then there's the cake-like (almost muffin-like) texture. Whatever the reason is, it's just fantastic and I love them! 

Is the recipe quick? Check. Does it use old-fashioned, simple ingredients? Check. Is it a fabulous dessert, but also a wonderful snack? Check. Cookies for breakfast? Check. Hey, breakfast cookies are a thing now 🙂 

If you’re reading this, I imagine you’re seeking a recipe for cookies with bananas. I also imagine you’re often too busy to make incredible desserts and snacks for your loved ones, even though you want to make them. (Hello, moms and dads!)

Thankfully, this banana oat cookie will come right to your rescue. Whether you need a batch for a party/get-together or simply want to surprise your kids with something tasty, this is your recipe.

Equipment Needed

Large and small mixing bowls

Measuring cups and spoons

Electric mixer (I love this hand mixer from KitchenAid. It's great because you can lock the cord either on the left or right side of the mixer)

Whisk, large spoon, spatula

Large rimmed baking sheet

Parchment paper (or skip the parchment paper and use non-stick cooking spray on the sheet pan)

Ingredient Notes

I wouldn’t say there’s anything out of the ordinary here. You likely already have most of these ingredients in your pantry or fridge.

All-purpose flour, baking powder, baking soda, and salt: Your typical cookie-baking supplies!

Butter and eggs: For both of these ingredients, room temperature is best. Make sure your butter is nice and soft, but not liquified.

Ripe bananas: You’ll want to use overripe bananas (look for the dark spots) and mash them until they resemble baby food.

Quick oats: This is the “oatmeal” part of the recipe, of course, and provides that delicious chewy texture.  I always reach for the Quaker Oats brand, but any brand will work just fine.

Ground cinnamon and vanilla extract: Contributes to the amazing flavor of the cookies!

Light brown sugar and granulated white sugar: Another contributor to the flavor and texture of the cookies. Be sure to use both, as the ingredients list suggests!

Chocolate chips: To add a lovely chocolate twist to the cookies. Any of your favorite flavors will do, but I tend to use the standard semi-sweet chips.

Recipe Variations

Not everyone’s tastes are the same, of course, so here are a few variation suggestions for these amazing cookies!

• Instead of semi-sweet chocolate chips, you can use dark chocolate, white chocolate, or peanut butter chips.
• You can also add fruits or nuts to your batter for more crunch or flavor. Pecans, raisins, or craisins, in particular, make this recipe about ten times more delightful.
• In addition to cinnamon, cloves and nutmeg also taste wonderful when added to this recipe.

How to Make Them

Preheat your oven to 375F and line a large rimmed sheet pan with parchment paper. Or you can simply spray the sheet pan with non-stick spray instead of using parchment paper.  Set aside.

In a large bowl, blend the butter with both sugars. Use an electric mixer, on medium speed.  Blend for about 3 minutes until smooth and creamy.

Add in the eggs, vanilla extract, and bananas. Mix on low speed for about 1 minute (until just until blended. Don’t overmix).

In a small bowl, blend the dry ingredients (quick oats, flour, cinnamon, baking powder, baking soda, and salt).  A whisk is helpful for this step.

Add the dry ingredients to the large bowl. Mix on low speed just until blended; about 2 minutes.

Stir in the chocolate chips with a spatula or large spoon.

Using a teaspoon, scoop out the oatmeal cookie dough and place it onto the sheet pan, spaced about 2 inches apart.  You can use a heaping teaspoonful – just make sure they are all the same size.  I usually get 12 to 16 teaspoonfuls of cookie dough on the cookie sheet, depending on what size cookie sheet I use.

Bake for 8 to 10 minutes or until the edges of the cookie are lightly browned. Tip:  for soft, cake-like cookies, be sure to bake "just until done" and remove them from the oven before any browning occurs. 

Remove cookies from the oven and set the cookie sheet on a wire rack to cool for about 10-15 minutes before eating.

Recipe Yield

This recipe makes 24 soft and chewy cookies.

Frequently Asked Questions

Can you make these ahead of time?

You can store the dough in a Ziploc bag and keep it in the freezer for up to 3 months, if necessary. (Make sure to thaw the dough overnight before baking!) In the fridge, the dough will last 2 days.

Can I use Old Fashioned Oats Instead?

Yes.  It’s possible to replace the quick oats with old-fashioned oats in a pinch. It’ll make your cookies way chewier, too!

Can I Use Margarine Instead of Butter When Baking Cookies?

While I prefer butter for cookies (better flavor and texture), you certainly can use margarine!  I would recommend using the stick butter and not the kind that comes in a tub.

What Makes Cookies Crumbly?

There are a few reasons why a cookie turns out crumbly:  the cookie dough was not wet enough, a butter substitute was used, or the cookie was simply overbaked.

Storage Tips and Shelf Life

Store your fully-baked cookies in an airtight container. They’ll last in the fridge for about a week, or at room temperature for 4 or so days.  I really like these glass containers with lids from Bayco.

Other Delicious Cookie Recipes

Pumpkin Spice Oatmeal Cookies

Blueberry Muffin Mix Oatmeal Cookies

Chunky Peanut Butter Cookies

If you make these cookies, please let me know by rating the recipe and leaving me a comment.  I'd love to hear from you!

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