These banana oatmeal cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert!
Prep Time10 minutesmins
Cook Time13 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs23 minutesmins
Course: Cookies
Cuisine: American
Keyword: banana oatmeal chocolate chip cookies
Servings: 14
Calories: 266kcal
Author: Averie Sunshine
Ingredients
1large egg
2small/medium or 1 extra-large ripe bananas(about 1/2 heaping cup mashed banana)
½cuplight brown sugarpacked
¼cupgranulated sugar
¼cupunsalted buttersoftened (1/2 of 1 stick)
2teaspoonsvanilla extract
1 ½cupsold-fashioned whole rolled oats*
1 ¼cupsall-purpose flour
½ to 1teaspooncinnamon(optional)
½teaspoonbaking soda
¼teaspoonsalt
1 ¼cupssemi-sweet chocolate chips
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don’t pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.
Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough.**
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. This is a wetter, looser dough and isn’t suitable for baking until it’s been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Video
Notes
*Not instant or quick-cook because they act more like flour and aren’t suitable here.**Tip: Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.Bake time: Note that the cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done.Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.