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a close up of a cookie on a cookie sheet.

Banana Oatmeal Chocolate Chip Cookies

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These Banana Oatmeal Chocolate Chip Cookies are the perfectly chewy and totally addicting. They are my favorite way to use up ripe bananas and never last long at our house!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 28 cookies
Calories 100
Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

  • 2 Tablespoons unsalted butter softened (not melted)
  • 1/4 cup brown sugar not packed
  • 1/2 cup granulated white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup ripe banana mashed
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 cups quick oats
  • 3/4 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.
  • Use an electric mixer to cream together the softened butter and sugars. Add in egg, vanilla, and mashed banana and blend until combined.
  • In a small bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Add to wet ingredients along with the oats and stir by hand just until combined. Stir in the chocolate chips.
  • Drop by rounded tablespoon onto prepared cookie sheet. Bake in preheated oven for 9-11 minutes. Transfer to a wire rack to cool slightly before eating. Repeat with reaming dough. These taste amazing while they're still warm! Enjoy!

Notes

  • Double the recipe. I usually double the recipe, which uses one whole medium banana. This helps make enough  cookies to freeze for later.
  • Line your sheet pan with parchment paper or a silicone baking mat. This will help your banana oatmeal chocolate chip cookies bake evenly and not spread too thinly. It also makes cleanup much easier.
  • Switch up the fillings. You can replace the chocolate chips with peanut butter chips, butterscotch chips, or even nuts like walnuts or chopped pecans.
  • Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will cook evenly.
  • Store any leftover Banana Oatmeal Chocolate Chip Cookies in an airtight container on the counter for up to four days.

Nutrition

Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 84mg | Potassium: 73mg | Fiber: 1g | Sugar: 8g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg