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Banana Oatmeal Cookies
4.7 from 87 votes

Banana Oatmeal Cookies

Banana Oatmeal Cookies combine mashed ripe bananas, oats, brown sugar, cinnamon, and chocolate chips for a flavorful, chewy cookie with a moist crumb. Butter and sugar are creamed before adding egg and banana, with flour and spices incorporated gradually. The oatmeal adds texture and body, while chocolate chips melt slightly in baking, creating sweet spots. Pressing the dough with a glass gives a uniform thickness and shape, perfect for an everyday snack.

Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins
Servings: 30 cookies
Course: Baked Goods

Ingredients

  • ½ cup butter at room temperature, unsalted
  • 1 cup light brown sugar packed
  • 1 egg large
  • ¾ cup banana about 2 medium, mashed ripe
  • 1 ½ teaspoons vanilla extract pure
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 ¼ cups old fashioned oats
  • 1 cup chocolate chips semi-sweet

Instructions

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  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
  3. Scrape down the sides of the bowl and mix in the egg until fully incorporated. Scrape down the sides of the bowl again and add in the mashed bananas and vanilla.
  4. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
  5. Gradually add the flour mixture to the banana mixture and mix until just combined.
  6. Scrape down the sides of the bowl and stir to recombine.
  7. Stir in the oats and chocolate chips and mix until incorporated.
  8. Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto prepared cookie sheets leaving about 2 inches between each cookie. Use the bottom of a drinking glass to gently press the tops of each cookie (wet the bottom of the glass to keep the dough from sticking).
  9. Bake in preheated oven for 11-13 minutes, or until the tops are dry and the edges are golden.
  10. Allow the banana oatmeal cookies to cool on the cookie sheets for 5 minutes before removing them to a wire rack to cool completely.

Notes

  • Store cookies at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days to maintain freshness.
  • Proper flour measurement and creaming technique are important for cookie texture and success in this recipe.
  • If out of brown sugar, a homemade substitute can be used without affecting results significantly.
  • If brown sugar hardens, it can be softened by specific methods to avoid waste.
  • Butter should be softened before mixing; tips for quick softening can help if forgotten to set out ahead.