Banana Oatmeal Cookies with Chocolate Chips

Banana Oatmeal Cookies with Chocolate Chips

Our favorite old-fashioned cookies are ready to eat in 30 minutes, prep included! These classic cookies are easy to make, chewy on the inside with crispy edges, and the recipe is highly customizable.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 208kcal

Author Anne Clark

Equipment

large and small mixing bowls
measuring cup(s)
measuring spoons
Electric mixer
whisk
large rimmed baking sheet
parchment paper (optional)

Ingredients

1 cup butter (room temperature)
1 cup light brown sugar
½ cup granulated white sugar
2 eggs (room temperature)
1 teaspoon pure vanilla extract
1 cup mashed ripe bananas you can puree them in a food chopper if you prefer a smoother banana texture
3-½ cups quick oats
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips semi-sweet, milk chocolate, or dark chocolate

Instructions

Preheat oven to 375F and line a large rimmed baking sheet with parchment paper. Or you can simply spray thesheet pan with non-stick spray instead of the parchment paper. Set aside.
In a large bowl, blend the butter with the brown sugar and white sugar until creamy. Use an electric mixer, on medium speed, for about 3 minutes.
1 cup butter (room temperature), 1 cup light brown sugar, ½ cup granulated white sugar
Add in the eggs, vanilla extract, and bananas. Mix on low speed for about 1 minute.
2 eggs (room temperature), 1 teaspoon pure vanilla extract, 1 cup mashed ripe bananas
Add the quick oats, flour, cinnamon, baking powder, baking soda, and salt. Mix on low speed just until blended; about 2 minutes.
3-½ cups quick oats, 1 cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Stir in the chocolate chips with a spatula or large spoon.
1 cup chocolate chips
Scoop out about a teaspoon size of cookie dough and place on the cookie sheet. Place each scoop of cookie dough about 2 inches apart. I can usually get 12 to 16 teaspoonfuls of cookie dough on the cookie sheet, depending 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 oven and set the cookie sheet on a wire rack to cool for about 10-15 minutes before eating.

Notes

Substitutions and 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 Keep Them Fresh!

Store your fully-baked oatmeal banana cookies in an airtight container. They’ll last in the fridge for about a week, or at room temperature for 4 or so days. In our house, they're gone by day 2, at the latest!

More Cookie Recipes to Try

Another delicious cookie recipe that uses quick oats is Pecan Oatmeal Raisin Cookies (always a hit!). Also, please check out my newest cookie recipe, Strawberry Cake Mix Cookies!

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