Oatmeal Banana Chocolate Chip Cookies

These Oatmeal Banana Chocolate Chip Cookies are crispy on the outside and moist on the inside. They’re a cross between your classic oatmeal cookies and banana bread. Enjoy as a breakfast treat, a post-workout reward or as a dessert! 

If there’s such a thing as a hearty cookie these are it. They’ve got oats, big banana flavor, chocolate chips, they’re chewy, a smidge crunchy and since they’ve got fruit in them they’re totally appropriate not only as a dessert, but as a little grab-and-go breakfast treat too! Winning!

How to Make these Oatmeal Banana Chocolate Chip Cookies

You’ll whisk your dry ingredients in a large bowl first. Next up will be to beat your butter and sugars together followed by the egg and vanilla extract. Once the egg and vanilla are incorporated you’ll add your mashed overripe bananas. At this point you’ll slowly add the dry ingredients until just combined. No need to overmix. Once you no longer see streaks of flour, you’re good.

Fold in your chocolate chips and get ready to scoop onto your parchment-lined baking sheet. I used my 1 1/2-inch cookie scoop which made about 30-32 nice size cookies. And I baked them for 15-17 minutes at 350 degrees which resulted in a delicious cakey cookie. If you enjoy your cookies crunchier, you can bake for 20-22 minutes. You decide what you’re in the mood for.

Stay tuned tomorrow for the final 2022 Holiday Cookie Tray reveal! It will feature all the cookies I’ve shared over my last five posts here on the blog just in case you’ve missed any and it’s brought to you by my good friends at ShopRite!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Oatmeal Banana Chocolate Chip Cookies

Author: MaryAnn Dwyer

Servings: 32 cookies

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These Oatmeal Banana Chocolate Chip Cookies are crispy on the outside and moist on the inside. They're a cross between your classic oatmeal cookies and banana bread. Enjoy as a breakfast treat, a post-workout reward or as a dessert! 

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Ingredients  

• 2 1/2 cups old-fashioned rolled oats
• 1 1/4 cups all-purpose flour
• 1/2 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 cup (one stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, firmly packed
• 1 large egg, room temperature
• 1 cup overripe bananas, about 2-3
• 1 tsp. vanilla extract
• 1 cup mini chocolate chips

Instructions 

• Place oven rack in center of oven and preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
• In a large bowl, whisk together oats, flour, baking, cinnamon and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars on medium-high speed until fluffy, about 2-3 minutes. Add the egg and vanilla and continue to beat at medium speed until fully incorporated. Add the bananas and continue to mix until well combined, scraping the bowl as needed. Turn the speed down to low and gradually add the flour mixture until no flour streaks remain. Fold in the chocolate chips with a rubber spatula.
• Using a 1 1/2-inch cookie scoop, scoop dough into balls onto the prepared sheet about one inch apart.
• Bake until the cookies are lightly browned. For cakey cookies, bake about 15-17, for crunchier cookies bake 20-22 minutes, Remove from oven and let cool on tray for 5 minutes before removing to wire rack to cool completely.

Notes

Make sure to use overripe bananas for this recipe.

I used mini chocolate chips to so you could taste all the different flavors, not just big chunks of chocolate.

As mentioned above, bake at 350 degrees for 15-17 minutes for a more cakey cookie or 20-22 minutes for a crunchier cookie.

Keyword: bananas, chocolate chips, cookies, oatmeal

Cuisine: American

Course: Breafast, Dessert, Snack