These chewy banana chocolate chip oatmeal cookies are the best use ever of those perfectly sweetened and completely overripe browned bananas on the counter! The combination of mashed bananas, oatmeal, and chocolate chips is a family favorite dessert that everyone loves!
Chewy Banana Oatmeal Cookie with Chocolate Chips
Because I am so picky about eating my bananas while still greenish or perfectly yellow, anything that starts to spot just gets saved for a few days while I plan what to make with them. Banana bread? Some banana cake? Maybe chocolate chip banana muffins? Nope, I feel the need for cookies!!
My latest batch of gloriously browned bananas has been designated for banana cookie recipes! The results? These delicious chewy banana chocolate chip oatmeal cookies and some tasty peanut butter banana cookies. Yum!
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🥘 Ingredients
With your usual suspects in cookie baking plus some nicely sweetened, overripe brown bananas you can whip up a batch of these tasty drop cookies!
- 3 large Bananas (over ripe)
- 2 teaspoons Vanilla Extract
- 2 large Eggs (at room temperature)
- 1 cup Butter (2 sticks - softened, room temperature)
- ½ cup Light Brown Sugar (packed)
- ½ cup Sugar
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 2 cups Old-Fashioned Rolled Oats (Quick oats also work, but have a much different consistency in your baked cookies)
- 1 ½ cups Semi-Sweet Chocolate Chips (up to 2 cups if you like lots of chocolate chips - milk chocolate or dark chocolate chips work as well)
🔪 Instructions
- Start out your cookie dough with mashing your bananas in a medium sized mixing bowl.
- Add the vanilla extract and eggs, stir to combine. Add the eggs and mix again, then add the softened butter and break it up while stirring it in. The butter should be small and pea-sized well distributed throughout the wet mixture after the sugars have been added (before combining with the dry ingredients).
- Add both the light brown sugar and the white sugar, stir the mixture again. Set aside while you combine the dry ingredients.
- In a large mixing bowl, combine the flour, baking soda, ground cinnamon, and salt.
- Make a well in the center of the dry ingredients, and pour the wet mixture into the well. Stir to combine.
- Add the old fashioned rolled oats and stir them in enough so that they are well distributed throughout your cookie dough. Add the chocolate chips in and repeat until they are also evenly distributed in your cookie dough.
- Cover with plastic wrap and refrigerate for about 2 hours.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper (or silpat mats).
- Portion your cookie dough out in heaping tablespoonfuls (you can roll them in your hands to make them nice and round, or simply drop them onto the baking sheet). Allow about 2 inches spacing between each cookie for spreading.
- Bake at 350°F (175°C) for 12-15 minutes, or until the bottom edges are starting to turn a light golden brown.
- Remove from the oven and allow to cool on the baking sheet for 3-5 minutes before transferring them to a wire cooling rack to cool completely before serving.
😋 Desserts with Oatmeal
- Oatmeal Molasses Raisin Cookies (aka WWII Cookies)
- Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting
- Peanut Butter Oatmeal No Bake Cookies
- Apple Oatmeal Muffins
- Chocolate No Bake Cookies (without peanut butter)
- Oatmeal Craisin Cookies
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📖 Recipe Card
Banana Chocolate Chip Oatmeal Cookies
These chewy banana chocolate chip oatmeal cookies are the best use ever of those perfectly sweetened and completely overripe browned bananas on the counter! The combination of mashed bananas, oatmeal, and chocolate chips is a family favorite dessert that everyone loves!
Servings: 30 cookies
Calories: 202kcal
Prep 5 minutes
Cooking 12 minutes
Chilling 2 hours
Total Time 2 hours 17 minutes
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Ingredients
- 3 large bananas (over ripe)
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 cup butter (2 sticks - softened, room temperature)
- ½ cup light brown sugar (packed)
- ½ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 ½ cups semi-sweet chocolate chips (up to 2 cups if you like lots of chocolate chips, milk chocolate or dark chocolate chips work as well)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Start out your cookie dough with mashing your bananas in a medium sized mixing bowl. Add the vanilla extract and eggs, stir to combine. Add the eggs and mix again, then add the softened butter and break it up while stirring it in. The butter should be small and pea-sized well distributed throughout the wet mixture after the sugars have been added (before combining with the dry ingredients).
- Add both the light brown sugar and the white sugar, stir the mixture again. Set aside while you combine the dry ingredients.
- In a large mixing bowl, combine the flour, baking soda, ground cinnamon, and salt. Make a well in the center of the dry ingredients, and pour the wet mixture into the well. Stir to combine.
- Add the old fashioned rolled oats and stir them in enough so that they are well distributed throughout your cookie dough. Add the chocolate chips in and repeat, stirring them in enough that they are well distributed.
- Cover with plastic wrap and refrigerate for about 2 hours (if you are doing a half batch, reduce the time to 1 hour).
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper (or silpat mats).
- Portion your cookie dough out in heaping tablespoonfuls (you can roll them in your hands to make them nice and round, or simply drop them onto the baking sheet). Allow about 2 inches spacing between each cookie as well as the sides of the baking sheet.
- Bake at 350°F (175°C) for 12-15 minutes, or until the bottom edges are starting to brown. Remove from the oven and allow to cool on the baking sheet for 3-5 minutes before transferring them to a wire cooling rack to cool completely before serving.
Notes
*Unused cookie dough can be stored in an airtight freezer bag or container for up to 3-4 months.
Nutrition
Calories: 202kcal (10%) | Carbohydrates: 25g (8%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Cholesterol: 31mg (10%) | Sodium: 137mg (6%) | Potassium: 140mg (4%) | Fiber: 2g (8%) | Sugar: 12g (13%) | Vitamin A: 223IU (4%) | Vitamin C: 1mg (1%) | Calcium: 18mg (2%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Diane says
Can't wait to make these! I am going to split half with white chocolate for your Dad & the other with regular chocolate chips for me.
Angela @ BakeItWithLove.com says
This is my favorite banana based cookie recipe, let me know if Dad likes them. Thanks, Diane!
Dale says
Sorry, I find the instructions confusing, can you explain how you add the eggs in twice?
"Start out your cookie dough with mashing your bananas in a medium sized mixing bowl. Add the vanilla extract and eggs, stir to combine. Add the eggs and mix again, then add the softened butter and break it up while stirring it in."
Not trying to be ignorant about this, just want to understand so I can make these myself.
Angela @ BakeItWithLove.com says
No, it's confusing but this is a post I'll be updating soon. The video helps though. 🙂 Add the bananas, mash, add vanilla (and the eggs), Mix to combine and continue from there. Thanks for asking!