Banana Oatmeal Chocolate Chip Cookies
User Reviews
5
Banana Oatmeal Chocolate Chip Cookies
Description
In this recipe, softened butter is creamed with brown and white sugars before adding egg, vanilla, and ripe mashed banana, contributing moisture and subtle fruit sweetness. Dry ingredients including all-purpose flour, baking powder, baking soda, salt, and cinnamon mix with quick oats and semi-sweet chocolate chips to build flavor and texture.
The dough is dropped by spoonfuls on parchment-lined sheets and baked at 350°F for 9 to 11 minutes, resulting in cookies with slightly crisp edges and soft centers that taste best warm. These cookies offer a balance of banana fruitiness, cinnamon spice, and chocolate richness with oat chewiness.
Using parchment or silicone mats helps prevent spreading and ensures even baking. Variations with peanut butter or butterscotch chips or nuts are possible. The recipe notes doubling for larger batches and recommends storing leftovers in an airtight container at room temperature for up to four days. These details support practical preparation and storage.
Ingredients
- 2 Tablespoons butter softened (not melted, unsalted
- 1/4 cup brown sugar not packed
- 1/2 cup sugar granulated white
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup banana mashed, ripe
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups quick oats
- 3/4 cup chocolate chips semi-sweet
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.
- Use an electric mixer to cream together the softened butter and sugars. Add in egg, vanilla, and mashed banana and blend until combined.
- In a small bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Add to wet ingredients along with the oats and stir by hand just until combined. Stir in the chocolate chips.
- Drop by rounded tablespoon onto prepared cookie sheet. Bake in preheated oven for 9-11 minutes. Transfer to a wire rack to cool slightly before eating. Repeat with reaming dough. These taste amazing while they're still warm! Enjoy!
Notes
- You can double this recipe; one medium banana is enough for a double batch.
- Use parchment paper or a silicone mat to prevent cookies from spreading too thinly and ease cleanup.
- Substitute chocolate chips with peanut butter chips, butterscotch chips, or nuts for variety.
- A cookie scoop ensures uniform size and even baking of cookies.
- Store leftover cookies in an airtight container at room temperature for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 84mg | 4% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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