Description
These chewy banana oatmeal cookies combine the natural sweetness of ripe bananas with hearty old-fashioned oats and a touch of warm spices. Enhanced with semisweet chocolate chips, they offer a perfect balance of soft texture and rich flavor ideal for a comforting snack or dessert.
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 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
- 1 cup semisweet chocolate chips
Instructions
- Mix the Wet Ingredients: In a large bowl, cream together 1 cup softened unsalted butter, 3/4 cup golden brown sugar, and 1/2 cup granulated sugar using an electric hand mixer until light and fluffy.
- Add Bananas and Eggs: Mash 2 ripe bananas thoroughly with a potato masher or fork, then add them to the butter mixture along with 2 eggs and 1 teaspoon vanilla extract. Beat on medium speed until well combined.
- Sift and Combine Dry Ingredients: Using a fine-mesh sieve held over the bowl, sift in 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Mix on low speed until just combined.
- Add Oats and Chocolate Chips: Stir in 3 cups old-fashioned rolled oats and 1 cup semisweet chocolate chips using a spatula until evenly distributed throughout the dough.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper. Using a medium cookie scoop, scoop mounds of the cookie dough onto the sheet. Optionally, shape the dough balls in your hands or top with extra chocolate chips.
- Bake the Cookies: Preheat the oven to 350 degrees Fahrenheit. Bake the cookies for 9 minutes or until edges are lightly golden and the centers remain chewy.
Notes
- If you don’t have ripe bananas, you can ripen them quickly by placing unpeeled bananas on a parchment-lined baking sheet and baking at 300 degrees Fahrenheit for 15-20 minutes until soft and spotted.
- This cookie dough can be frozen. After forming the cookie balls, freeze them on a parchment-lined sheet for 1 hour, then transfer to a ziplock bag. Store in the freezer for up to 3 months and bake from frozen when ready.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
