Banana Chocolate Chip Oatmeal Cookies
I’m totally guilty of buying too many bananas…maybe just so I can make yummy things like these Banana Chocolate Chip Oatmeal Cookies! 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 muffins? Nope, I feel the need for cookies!!
My latest batch of gloriously browned bananas has been designated for cookie use, with the results being these chewy banana chocolate chip oatmeal cookies and some peanut butter banana cookies (coming soon!). I check to make sure I have plenty of milk on hand and get this batch of cookies started.
It never fails that when something is baking in the oven, I hear the comments from all over the house. I know when something really smells amazing because that’s when I don’t just hear from everyone else, they actually appear in the kitchen with offers to help 😉
However, these are an extremely easy cookie to make so I don’t need any help. Thank you very much. Then I send them on their way to go back to whatever they were doing, with reminders to ‘not eat anything until I’ve gotten photos!’
So if you’ve got some nicely browned bananas on hand, give these banana chocolate chip oatmeal cookies a try. Enjoy!
Last Updated: June 25th, 2017
Banana Chocolate Chip Oatmeal Cookies
Yummy, chewy Banana Chocolate Chip Oatmeal Cookies are a great way to use of your overripe bananas!
- 3 large bananas (over ripe)
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup butter (2 sticks - softened, room temperature)
- 1/2 cup light brown sugar (packed)
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups old-fashioned rolled oats
- 1 1/2 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)
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 - conversely, if your increasing your batch size also increase the time to refrigerate and chill the dough).
Preheat your oven to 350 degrees F (175 degrees C) and line your baking sheets with parchment paper (or silpat mats, or spray with non-stick cooking spray).
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 degrees F (175 degrees 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.
*Unused cookie dough can be stored in an airtight freezer bag or container for up to 3-4 months.
Another tasty recipe brought to you by Angela @ BakeItWithLove.com