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    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · Leave a Comment

    Banana Chocolate Chip Oatmeal Cookies

    Jump to Recipe
    Best banana chocolate chip oatmeal cookie recipe pin with pink box and text title.

    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!

    Easy banana chocolate chip oatmeal cookies on parchment paper after fully cooling.
    Banana oatmeal chocolate chip cookies have the flavor of banana bread and that well-loved chewy oatmeal cookie consistency!
    Jump to:
    • Chewy Banana Oatmeal Cookie with Chocolate Chips
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 😋 Desserts with Oatmeal
    • 📋 Recipe

    🥘 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)

    🔪 Step-By-Step Instructions

    1. Start out your cookie dough with mashing your bananas in a medium sized mixing bowl.
    2. 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).
    3. Add both the light brown sugar and the white sugar, stir the mixture again. Set aside while you combine the dry ingredients.
    4. In a large mixing bowl, combine the flour, baking soda, ground cinnamon, and salt.
    5. Make a well in the center of the dry ingredients, and pour the wet mixture into the well. Stir to combine.
    6. 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.
    7. Cover with plastic wrap and refrigerate for about 2 hours.
    8. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper (or silpat mats).
    9. 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.
    10. Bake at 350°F (175°C) for 12-15 minutes, or until the bottom edges are starting to turn a light golden brown.
    11. 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.
    Tall view of the banana oatmeal chocolate chip cookies laid out and stacked on white background.

    😋 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

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Easy banana chocolate chip oatmeal cookies on parchment paper after fully cooling.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 12 reviews

    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!
    Author | Angela
    Servings: 30 cookies
    Calories: 202kcal
    Prep 5 minutes
    Cooking 12 minutes
    Chilling 2 hours
    Total Time 2 hours 17 minutes
    Pin Recipe Share on Facebook

    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)

    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).
      3 large bananas, 2 teaspoon vanilla extract, 2 large eggs, 1 cup butter
    • Add both the light brown sugar and the white sugar, stir the mixture again. Set aside while you combine the dry ingredients.
      ½ cup light brown sugar, ½ cup sugar
    • 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.
      2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt
    • 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.
      2 cups old-fashioned rolled oats, 1 ½ cups semi-sweet chocolate chips
    • 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.

    Equipment You May Need

    Baking Sheet
    Mixing Bowl
    Silicone Spatula Set

    Video

    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!
    banana chocolate chip oatmeal cookies, banana cookies, browned bananas, overripe banana recipes
    Course Chocolate, Cookies & Bars Recipes, Dessert, Dessert Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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