Irresistible Banana Oatmeal Chocolate Chip Cookies: Soft, Chewy & Easy Recipe

Do you ever find yourself with a few lonely, overly ripe bananas sitting on your counter at the end of the week? If you’re like most home bakers, this is a common occurrence. While banana bread is a classic solution, why not try something new and exciting? These Banana Oatmeal Chocolate Chip Cookies offer a delightful twist, transforming those sweet, speckled bananas into a tender, super moist, and utterly delicious treat.

These cookies are thick, chewy, and packed with the comforting flavors of oats and the delightful sweetness of chocolate chips, all complemented by the rich, mellow taste of ripe bananas. They’re a fantastic way to enjoy your favorite fruit in a whole new form, moving beyond traditional banana pancakes or blueberry banana bread. Get ready to bake a batch of pure cookie bliss that will surely become a new household favorite!

Crafting these banana oatmeal chocolate chip cookies is surprisingly straightforward, following a method similar to many classic cookie recipes. However, thanks to the natural moisture from the bananas and the hearty texture of the oats, these cookies bake up beautifully thick and tender. The dough might feel a little wetter than what you’re used to with traditional cookie dough, but don’t let that concern you!

The magic of the old-fashioned oats ensures these cookies maintain their structure during baking, preventing them from spreading too thin. Instead, you’ll achieve perfectly thick, chewy, and satisfying cookies every single time. They require just a touch longer in the oven to achieve that ideal golden-brown edge and fully cooked interior, a small trade-off for such an incredibly flavorful result.

Why You’ll Love These Banana Oatmeal Chocolate Chip Cookies

• Perfect for Ripe Bananas: A delicious and creative way to use up those overripe bananas before they go to waste.
• Incredible Texture: Expect a truly tender, moist, and delightfully chewy cookie thanks to the banana and oats combination.
• Rich Flavor Profile: The natural sweetness of bananas pairs wonderfully with warm cinnamon and decadent chocolate chips.
• Easy to Make: The process is simple, similar to most drop cookie recipes, making it accessible for bakers of all skill levels.
• Crowd-Pleaser: These cookies are unique enough to impress but comforting enough for everyone to love.

What You’ll Need: Key Ingredients for Success

To ensure your Banana Oatmeal Chocolate Chip Cookies turn out perfectly, gathering the right ingredients is the first step. Below is a detailed list of what you’ll need, along with some helpful tips:

• Unsalted Butter (softened): Using unsalted butter allows you to control the total salt content in the recipe. Ensure it’s softened to room temperature for optimal creaming with the sugar, which creates a light and airy base for your cookies.
• Granulated Sugar: This provides the primary sweetness and contributes to the cookie’s tender texture.
• Large Egg: Acts as a binder, adding moisture and helping the cookies hold their shape. Room temperature eggs emulsify better with the butter and sugar.
• Vanilla Extract: A crucial flavor enhancer that complements the banana and chocolate beautifully. Use good quality pure vanilla extract for the best taste.
• Mashed Banana (1 cup): This typically requires 2-3 very ripe bananas, depending on their size. The riper the bananas (brown spots are your friend!), the sweeter and more flavorful your cookies will be. Mashed bananas provide natural sweetness and incredible moisture.
• Old Fashioned Oats: These are highly recommended for their robust texture, which helps absorb moisture from the bananas and contributes to that desirable chewy consistency. While quick-cooking oats can be used, they will result in a slightly less chewy cookie.
• All-Purpose Flour: The structural backbone of your cookies. Measure it correctly by spooning it into a measuring cup and leveling it off.
• Baking Soda: This leavening agent reacts with the acidic banana to help the cookies rise and achieve a soft, cake-like center.
• Salt: Balances the sweetness and enhances all the other flavors in the cookie dough.
• Cinnamon: A warm spice that perfectly complements the banana and chocolate, adding an extra layer of cozy flavor.
• Chocolate Chips: You can use semi-sweet, milk chocolate, or even dark chocolate chips depending on your preference. Feel free to mix and match for added complexity!

How To Make Banana Oatmeal Chocolate Chip Cookies: Step-by-Step Guide

Making these cookies is a simple and rewarding process. Just follow these steps, and you’ll have a batch of warm, delicious cookies in no time. Remember, the dough will be a bit wetter than typical cookie dough, and that’s exactly as it should be!

1. Prepare Your Workspace: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
2. Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened unsalted butter and granulated sugar. Beat on medium speed for about 2 minutes, until the mixture is light, fluffy, and pale in color. This step incorporates air, contributing to the cookies’ tender texture.
3. Incorporate Wet Ingredients: Add the large egg, mashed banana, and vanilla extract to the creamed butter and sugar mixture. Continue mixing on low to medium speed until all the wet ingredients are thoroughly combined and smooth. Don’t worry if the mixture looks a little lumpy from the banana – that’s normal.
4. Add Dry Ingredients: In a separate bowl, whisk together the old fashioned oats, all-purpose flour, baking soda, salt, and cinnamon. Gradually add this dry ingredient mixture to the wet ingredients in the mixer. Mix on low speed until the dry ingredients are *just* combined. Be careful not to overmix, as this can lead to tough cookies.
5. Fold in Chocolate Chips: With the mixer on low, or by hand using a spatula, gently fold in the chocolate chips until they are evenly distributed throughout the dough.
6. Scoop and Bake: Drop rounded tablespoons (about 1.5-inch balls) of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. These cookies don’t spread excessively, but space is still important.
7. Bake to Perfection: Bake for 11-13 minutes, or until the edges are lightly golden brown and the tops appear set and slightly dry. The centers may still look a little soft – this is key to their moist and chewy texture!
8. Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 2-3 minutes. This allows them to set up further before carefully transferring them to a wire rack to cool completely.

Recipe Tips & Expert Tricks for the Best Cookies

Even though these cookies are quite forgiving, a few expert tips can elevate your baking experience and ensure perfect results every time:

• Choose the Right Oats: As mentioned, old-fashioned (rolled) oats are ideal for these cookies. Their larger flakes provide a hearty chewiness and absorb moisture effectively, preventing the cookies from becoming soggy. If you only have quick-cooking oats, they will work, but the texture will be slightly softer and less distinct. Steel-cut oats are not suitable for this recipe.
• Don’t Skimp on Ripeness: The riper your bananas, the better! Bananas with plenty of brown spots are not only sweeter but also softer, making them easier to mash and incorporate into the dough. This natural sweetness means you don’t need excessive added sugar.
• Avoid Overmixing: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of soft, chewy ones.
• Judging Doneness: The cookies are done when their edges are golden brown, and the tops look set and slightly dry. Because of the high moisture content from the bananas, the centers will remain soft and tender even after baking. They will continue to firm up as they cool. Err on the side of slightly under-baked for chewier cookies.
• The “Pretty” Touch: For bakery-style cookies, press a few extra chocolate chips onto the tops of the scooped dough balls before baking. This makes them look even more appealing when they come out of the oven.
• Proper Cooling is Key: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and prevents them from breaking apart when moved. Cooling completely on a wire rack ensures air circulation, preventing soggy bottoms.
• Storage: Store your baked Banana Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for 4-5 days. For optimal freshness, a slice of bread in the container can help keep them soft.
• Freezing for Later: These cookies freeze beautifully once baked! Allow them to cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Once solid, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature or warm gently in the microwave. Freezing the raw dough balls is not recommended due to the high moisture content from the banana, which can affect the texture upon baking.

Variations to Try

While this recipe is perfect as is, you can always experiment with different additions to customize your cookies:

• Nuts: Add 1/2 cup of chopped walnuts or pecans for extra crunch and nutty flavor.
• Spices: A pinch of nutmeg or allspice can further enhance the warm, comforting notes.
• Different Chocolates: Experiment with white chocolate chips, dark chocolate chunks, or even a mix of different chocolate varieties.
• Dried Fruits: A handful of dried cranberries or raisins could add a different chewiness and tartness.
• Toffee Bits: For an extra layer of sweetness and caramel flavor, mix in some toffee bits.

Frequently Asked Questions (FAQs)

Q: Can I use bananas that aren’t very ripe?

A: It’s highly recommended to use very ripe bananas (with brown spots). Ripe bananas are sweeter and have a softer texture that’s easier to mash and incorporate into the dough, providing the best flavor and moisture for the cookies. Less ripe bananas will result in less sweet, firmer cookies.

Q: Why are my cookies spreading too much?

A: This could be due to several factors: your butter might have been too warm, your baking soda might be old, or you might have used too much mashed banana. Ensure your butter is softened but not melted. Also, make sure to measure all ingredients accurately.

Q: Can I make the dough ahead of time?

A: Yes, you can prepare the dough and chill it in the refrigerator for up to 24 hours. If chilling, allow it to come closer to room temperature for easier scooping, as it will firm up. Note that the original recipe suggests freezing baked cookies rather than raw dough for best results due to moisture content.

Q: How many cookies does this recipe yield?

A: This recipe typically yields about 36 medium-sized cookies, depending on how large you scoop them.

More Delicious Banana Recipes

If you’ve still got a few overripe bananas to spare, or if you simply can’t get enough of banana-infused treats, here are some other fantastic recipes to try:

• Banana Chocolate Chip Muffins: A delightful breakfast or snack, these muffins are moist, fluffy, and bursting with banana and chocolate flavor.
• Banana Cream Pie: A classic dessert featuring a luscious, creamy banana filling nestled in a flaky crust, often topped with whipped cream.
• Banana Brownies: A fudgy, chocolatey twist that incorporates the moistness and subtle flavor of bananas into your favorite brownie recipe.
• Peanut Butter Banana Bread: Elevate your classic banana bread with the irresistible combination of peanut butter, creating a rich and nutty loaf.
• Banana Split Pie: All the beloved flavors of a banana split transformed into an easy-to-make, no-bake pie.

Join Our Community! I’ve created a fun group on Facebook, and I would absolutely love for you to join us! It’s a fantastic space where you can share YOUR favorite recipes, ask any baking questions you might have, and stay updated on all the new delicious creations from Dinners, Dishes and Desserts (so you’ll never miss a new recipe!).

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!

Don’t miss out on any new posts – be sure to follow me on my social media channels:

Facebook | Twitter | Pinterest | Instagram