Description
These Chewy Banana Oatmeal Cookies are soft, flavorful, and packed with ripe bananas, oats, and semisweet chocolate chips. Perfect as a comforting snack or dessert, they combine the natural sweetness of bananas with warm spices and a delightful chewy texture.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 3/4 cup golden brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup bananas (about 2 ripe bananas)
- 2 eggs
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups old fashioned oatmeal (rolled oats)
- 1 cup semisweet chocolate chips
Instructions
- Mix butter and sugars: In a large bowl, use an electric hand mixer to blend 1 cup softened butter, 3/4 cup golden brown sugar, and 1/2 cup granulated sugar until creamy and well combined.
- Add bananas, eggs, and vanilla: Mash 2 ripe bananas with a potato masher or fork, then add to the butter mixture along with 2 eggs and 1 teaspoon vanilla extract. Beat on medium speed until everything is well incorporated.
- Sift dry ingredients: Hold a fine-mesh sieve over the bowl and sift in 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Mix on low speed to combine evenly with the wet ingredients.
- Fold in oats and chocolate chips: Add 3 cups old-fashioned rolled oats and 1 cup semisweet chocolate chips to the dough. Stir together gently with a spatula until fully incorporated.
- Prepare cookie sheet: Line a baking sheet with parchment paper. Scoop mounds of cookie dough using a medium cookie scoop onto the baking sheet. Optionally, shape dough balls by hand and add extra chocolate chips on top.
- Bake: Bake in a preheated oven at 350 degrees Fahrenheit for 9 minutes until the edges are set but cookies remain soft and chewy in the center.
Notes
- If you don’t have ripe bananas, you can ripen unpeeled bananas by baking them at 300 degrees Fahrenheit on a parchment-lined sheet for 15-20 minutes until soft and spotty.
- This cookie dough can be frozen before baking. Scoop dough balls onto a parchment-lined sheet, freeze for 1 hour, then transfer to a ziplock bag for up to 3 months. Bake straight from frozen, adding a couple of extra minutes if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
