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–+ servings
a stack of Banana Oatmeal Cookies

Oatmeal Banana Cookies With Chocolate Chips

These buttery soft Banana Oatmeal Chocolate Chip Cookies are super soft and chewy with a strong banana-chocolate flavor throughout. The mashed banana provides a thickness to the cookies while the oats add chewy texture with pockets of melted chocolate chips with every bite! These last long and are great for a healthy snack.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course cookies, Dessert
Cuisine American
Servings 16 cookies

Ingredients
  

  • ½ cup mashed ripe banana, about 2 medium bananas
  • ½ cup brown sugar
  • ½ cup unsalted butter, softened
  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 and ½ cup all purpose flour
  • 2 cups quick oats or old fashioned rolled oats for a more chunky cookie
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ - ¾ cup semi sweet chocolate chips, ½ is usually enough but if you want to intensify banana chocolate flavor add ¾ cup

Instructions
 

  • Preheat oven to 350 F.
  • Mash bananas until puree like consistency. Set aside.
  • In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Add egg, vanilla, bananas. Mix on low until combined. Set aside.
  • In a separate medium bowl, combine sifted flour and baking soda, baking powder, salt, and oats. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
  • Mix until ingredients are almost combined.
  • Fold in chocolate chips.
  • Scoop 2 tablespoonfuls of dough and roll into balls. I like these cookies to be thick and rich but you can make smaller ones by using just 1 ½ tablespoons of dough per one cookie ball.
  • Arrange the cookie balls on a baking sheet lined with parchment paper or silicone mat cookie sheet. These cookies need to be at least 2 inches apart. Don’t press them down!
  • Bake for 11-13 minutes (the time varies due to different ovens) until golden brown top. By the end of baking, the cookies should be soft in the middle and have risen up slightly.
  • The cookies will have a quite soft center inside. Once they cool down they will set well and the texture inside remains soft, lots of banana flavor and with a creamy buttery flavor. For the chocolate chips, I like to decorate the cookies after they have baked by pressing 4-5 chocolate chips on top of the cookies.
  • Let cool in the baking sheet for 5-10 minutes and then transfer to a wire rack.
Tried this recipe?Let us know how it was!