Chocolate Chip Banana Oatmeal Cookies
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
13 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
Description
The Chocolate Chip Banana Oatmeal Cookies recipe blends large eggs, ripe bananas left whole to be mixed in without pre-mashing, brown and granulated sugars, softened butter, and vanilla. The batter is beaten until combined but remains slightly chunky due to banana pieces. Rolled oats, all-purpose flour, cinnamon, baking soda, and salt are incorporated next, followed by semi-sweet chocolate chips.
The dough is portioned into large mounds and refrigerated for at least two hours, which helps thicken the batter and ease handling. Baking times can vary due to banana moisture content and oven differences; the cookies firm as they cool after baking. The result is a soft-centered cookie with sweet banana notes and melty chocolate chunks.
Cookies store well at room temperature for up to a week or freeze for longer preservation. Unbaked dough can also be refrigerated or frozen to bake in batches over time.
Ingredients
- 1 egg large
- 2 bananas about 1/2 heaping cup mashed banana, small/medium or 1 extra-large, ripe
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup butter softened 1/2 of 1 stick, unsalted
- 2 teaspoons vanilla extract
- 1 ½ cups rolled oats old-fashioned, whole
- 1 ¼ cups all-purpose flour
- ½ to 1 teaspoon cinnamon optional
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups chocolate chips semi-sweet
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
- Use old-fashioned rolled oats rather than instant, as instant oats act more like flour here and are unsuitable.
- Place a few chocolate chips on top of each dough mound before baking for a better presentation.
- The cookies firm as they cool; baking times vary due to banana moisture and oven differences—bake until done to your preference.
- Store baked cookies airtight at room temperature up to 1 week, or freeze up to 6 months.
- Unbaked dough can be refrigerated up to 5 days or frozen up to 4 months for baking later.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
