Banana Oatmeal Cookies with Chocolate Chips - Soft and Chewy
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.
Servings 24 cookies
large and small mixing bowls
large rimmed baking sheet
parchment paper (optional)
- 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
- 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
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 cookies in an airtight container. They’ll last in the fridge for about a week, or at room temperature for 4 or so days.
Serving: 1cookie | Calories: 195kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 133mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg