Chocolate Chip Banana Oatmeal Cookies

Name: Chocolate Chip Banana Oatmeal Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 2 h 23 min
Yield: 14 serving
Ingredients: 1 large egg; 2 small/medium or 1 extra-large ripe bananas; ½ cup light brown sugar; ¼ cup granulated sugar; ¼ cup unsalted butter; 2 teaspoons vanilla extract; 1 ½ cups old-fashioned whole rolled oats*; 1 ¼ cups all-purpose flour; ½ to 1 teaspoon cinnamon; ½ teaspoon baking soda; ¼ teaspoon salt; 1 ¼ cups semi-sweet chocolate chips

User Reviews

4.6

798 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 23 mins
Servings
14
Calories
266 kcal
Course
Baked Goods
Cuisine
American

Chocolate Chip Banana Oatmeal Cookies

Jade Rice

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These banana oatmeal cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert!

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Ingredients

Servings

1 large egg
2 small/medium or 1 extra-large ripe bananas about 1/2 heaping cup mashed banana
½ cup light brown sugar packed
¼ cup granulated sugar
¼ cup unsalted butter softened 1/2 of 1 stick
2 teaspoons vanilla extract
1 ½ cups old-fashioned whole rolled oats*
1 ¼ cups all-purpose flour
½ to 1 teaspoon cinnamon optional
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups semi-sweet chocolate chips

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Instructions

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don’t pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.
Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough.**
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. This is a wetter, looser dough and isn’t suitable for baking until it’s been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

*Not instant or quick-cook because they act more like flour and aren’t suitable here.
**Tip: Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
Bake time: Note that the cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done.
ookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done.
Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information

Show Details

Serving 1 Calories 266kcal (13%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 22mg (7%) Sodium 92mg (4%) Fiber 2g (8%) Sugar 22g (44%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 266 kcal

% Daily Value*

Serving	1
Calories	266kcal	13%
Carbohydrates	35g	12%
Protein	3g	6%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	3g	18%
Cholesterol	22mg	7%
Sodium	92mg	4%
Fiber	2g	8%
Sugar	22g	44%