Banana Chocolate Chip Oatmeal Cookies Recipe

Introduction

These Banana Chocolate Chip Oatmeal Cookies combine the natural sweetness of ripe bananas with rich chocolate chips and hearty oats. They offer a chewy texture and warm spices, making them a perfect treat for any time of day.

Ingredients

• 1 1/2 cup All-Purpose Flour
• 2 teaspoon Corn Starch
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Ginger
• 2 pinch Salt
• 1 cup Banana (mashed)
• 3/4 cup Unsalted Butter
• 1 1/2 cup Dark Brown Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 3 cup Old Fashioned Rolled Oats
• 1 cup Chocolate Chips

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C) and line three baking sheets with silicone mats or parchment paper.
2. Step 2: In a bowl, whisk together the all-purpose flour, corn starch, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to aerate the dry ingredients.
3. Step 3: In a stand mixer fitted with the paddle attachment, beat the mashed banana, unsalted butter, and dark brown sugar until smooth. Add the egg and vanilla extract, mixing until combined.
4. Step 4: Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until incorporated. Then fold in the rolled oats and chocolate chips using a spatula.
5. Step 5: Use a 1.5-inch cookie scoop to portion the dough onto the prepared baking sheets. Bake for 12-15 minutes, rotating the trays halfway through for even baking.
6. Step 6: When edges turn slightly brown, remove the cookies from the oven. Let them cool on the baking sheets for 4-5 minutes before transferring to wire racks to cool completely. Serve warm or at room temperature.

Tips & Variations

• For extra chewiness, substitute half the all-purpose flour with whole wheat flour.
• Add chopped nuts like walnuts or pecans for added texture and flavor.
• If you prefer a nuttier taste, try using browned butter instead of regular butter.
• Use ripe but firm bananas to avoid excess moisture in the dough.
• For a dairy-free option, replace butter with coconut oil and use dairy-free chocolate chips.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Reheat frozen cookies in a warm oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old fashioned rolled oats?

Quick oats are finer and absorb more moisture, which can affect the cookie texture. For best results, stick to old fashioned rolled oats to maintain chewiness.

Do the bananas need to be very ripe?

Yes, ripe bananas with brown spots are ideal as they are sweeter and mash easily, adding natural moisture and flavor to the cookies.

Banana Chocolate Chip Oatmeal Cookies Recipe

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★★★★★

4.9 from 119 reviews

• Author: Jake
• Total Time: 30 minutes
• Yield: Approximately 36 cookies 1x
• Diet: Vegetarian

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Description

These Banana Chocolate Chip Oatmeal Cookies combine the natural sweetness of ripe bananas with hearty oats and rich chocolate chips for a chewy, flavorful treat. Spiced with warm cinnamon, nutmeg, and ginger, these cookies are perfect for any occasion and bake up with crisp edges and soft centers.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 teaspoons Corn Starch
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Ginger
• 2 pinches Salt

Wet Ingredients

• 1 cup Banana (mashed, about 2 medium bananas)
• 3/4 cup Unsalted Butter (softened)
• 1 1/2 cups Dark Brown Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract

Add-ins

• 3 cups Old Fashioned Rolled Oats
• 1 cup Chocolate Chips

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Instructions

1. Preheat oven and prepare sheets: Preheat your oven to 350°F (180°C). Line three baking sheets with silicone mats or parchment paper to ensure even baking and easy cleanup.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, corn starch, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This helps to evenly distribute the leavening agents and spices in the dough.
3. Combine wet ingredients: Using a stand mixer fitted with a paddle attachment, beat the mashed banana, softened unsalted butter, and dark brown sugar until smooth and well combined. Then add the egg and vanilla extract, beating until fully incorporated.
4. Add dry ingredients and fold in oats and chips: Reduce mixer speed to low and slowly add the dry ingredient mixture, mixing just until the flour disappears. Switch to a spatula and gently fold in the rolled oats and chocolate chips to incorporate evenly without overmixing.
5. Portion and bake: Use a 1.5-inch cookie scoop to portion dough onto the prepared baking sheets, spacing the cookies evenly. Bake for 12-15 minutes, rotating the trays halfway through cooking to promote even browning.
6. Cool and serve: Remove from oven once cookies are slightly browned on the edges. Let cookies cool on the baking sheets for 4-5 minutes before transferring them to wire racks to cool completely. Serve warm with a cold glass of milk for the best experience.

Notes

• For best results, use ripe bananas with lots of brown spots as they provide more natural sweetness and moisture.
• Make sure your butter is softened but not melted for the right dough consistency.
• If you prefer chewier cookies, slightly underbake them and allow residual heat to finish cooking.
• Chocolate chips can be substituted with chunks or nuts if desired.
• Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: banana cookies, oatmeal cookies, chocolate chip cookies, baked cookies, cinnamon cookies, easy cookie recipe