Banana Oatmeal Chocolate Chip Cookies
Recipe from Two Peas and Their Pod
Soft and chewy Banana Oatmeal Chocolate Chip Cookies made with one ripe banana, old-fashioned oats, warm cinnamon, and plenty of semisweet chocolate chips. An easy, family-favorite cookie ready in under 30 minutes.
Servings: 20 cookies
Calories: 161kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large ripe banana, mashed (about 1/2 cup mashed)
- 2 cups old fashioned oats
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with a Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, combine butter and sugars, mix until smooth. Add in egg and vanilla extract. Next, add the mashed banana and mix until combine.
- Slowly add in the flour mixture and mix on low nuntil just combined. Stir in oats and chocolate chips.
- Use a cookie scoop or two spoons to form the cookies into balls, using about 2 tablespoons of dough per cookie. Place cookies on prepared baking sheet, about 2 inches apart. Bake for 10 to 12 minutes or until golden around the edges but still soft in the center.
- Remove cookies from oven and let the cookies sit on the baking sheet for about 5 minutes. You can add chocolate chips to the warm cookies to make the cookies extra pretty, if desired. Just press them slightly into the cookies. Transfer the cookies to a cooling rack and cool completely.
Notes
- Use a very ripe banana for maximum sweetness and flavor.
- Rolled oats give the best chewy texture; quick oats make them softer.
- Mix just until combined after adding flour to keep cookies tender.
- Use a cookie scoop (about 2 tbsp) for even cookies.
- Bake until edges are golden but centers are still soft; they’ll set on the sheet.
- Press a few extra chocolate chips on top while warm for a bakery look.
- Store in an airtight container on the counter for 3–4 days or freeze for up to 3 months.
Nutrition
Calories: 161kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 119mg | Potassium: 121mg | Fiber: 2g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg