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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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