Description
These chewy banana oatmeal cookies combine the natural sweetness of ripe bananas with hearty oats and a touch of warm spices, making a deliciously comforting treat that’s perfect for snacks or dessert.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks) softened
- 3/4 cup golden brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup bananas (about 2 ripe bananas)
- 2 eggs
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups old fashioned oatmeal
- 1 cup semisweet chocolate chips
Instructions
- Mix Butter and Sugars: In a large bowl, combine 1 cup softened butter, 3/4 cup golden brown sugar, and 1/2 cup granulated sugar using an electric hand mixer until creamy and well blended.
- Add Bananas, Eggs, and Vanilla: Mash 2 ripe bananas using a potato masher or fork, then add to the butter mixture along with 2 eggs and 1 teaspoon vanilla extract. Beat on medium speed until fully combined.
- Sift Dry Ingredients: Hold a fine-mesh sieve over the bowl and sift in 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Mix at low speed until just combined.
- Add Oats and Chocolate Chips: Fold in 3 cups old-fashioned rolled oats and 1 cup semisweet chocolate chips using a spatula until evenly distributed.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Use a medium cookie scoop to portion out the dough into mounds, optionally rounding the dough balls in your hands or adding extra chocolate chips on top.
- Bake Cookies: Bake in a preheated oven at 350 degrees Fahrenheit for 9 minutes until the edges are set but centers remain soft. Remove from oven and allow to cool on the baking sheet before transferring to a wire rack.
Notes
- If you don’t have ripe bananas, you can ripen them quickly by placing unpeeled bananas on a parchment-lined baking sheet and baking at 300 degrees Fahrenheit for 15-20 minutes until soft and brown.
- This cookie dough can be frozen: form dough balls and freeze on a parchment-lined baking sheet for 1 hour, then transfer to a ziplock bag and store in the freezer for up to 3 months. Bake from frozen as directed.
- Using old fashioned rolled oats adds to the chewy texture; avoid instant oats for best results.
- For a nut-free version, ensure chocolate chips are processed in a nut-free facility.
- Do not overbake to keep cookies chewy; slight softness in the center is ideal.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
