Here’s an incredible classic recipe that’s ready to eat in under a half-hour, prep included: banana oatmeal cookies! This age-old comfort dessert is easy to make, chewy, moist, and highly customizable.
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.
Add in the eggs, vanilla extract, and bananas. Mix on low speed for about 1 minute.
Add the quick oats, flour, cinnamon, baking powder, baking soda, and salt. Mix on low speed just until blended; about 2 minutes.
Stir in the chocolate chips with a spatula or large spoon.
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.
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.
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.