Servings
Font
Back
Chocolate Chip Banana Oatmeal Cookies
4.6 from 798 votes

Chocolate Chip Banana Oatmeal Cookies

These chocolate chip banana oatmeal cookies combine mashed ripe bananas with rolled oats, flour, cinnamon, and chocolate chips to create moist, soft cookies that firm up as they cool. The dough is wet and refrigerated before baking to help structure the cookies.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough.**
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 14 Serving

Amount Per Serving

Calories 266

% 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.