Try these quick and easy cookies that will use up those brown bananas that are sitting on your counter! Moist with a touch of sweetness and chocolate chips! Both adults and kids love the chewy texture of these oatmeal cookies!!!
Why Choose This Recipe
- A great way to use extra bananas that have turned ripe a little too quickly!
- These soft cookies full of banana flavor make a great snack to satisfy your sweet tooth!
- The best thing about these chewy banana oatmeal cookies is they're full of plenty of chocolate!
- Bananas - Over Ripe but not mostly brown or mushy. Bananas with brown spots and freckles are the best!
- Flour - All-purpose flour, never self-rising flour.
- Butter - I used salted butter, but unsalted butter will work fine as well.
- Oatmeal - This recipe uses quick oats, not instant oatmeal. If all you have is rolled oats or old-fashioned oatmeal, put it in a blender or food processor and pulse until the oats are small, like quick oatmeal.
- Chocolate Chips - I like milk chocolate chips in these; however, you can use semi-sweet chocolate chips or dark chocolate chips if you want.
Step by Step Instructions
- Preheat your oven to 350 degrees.
- Spray baking sheets with non-stick cooking spray or line them with parchment paper.
- In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, white sugar, and brown sugar.
- Add the egg and vanilla extract.
- In a small bowl, mash the overripe bananas.
- Mix the mashed bananas into the creamed mixture.
- Add the cinnamon, baking soda, cloves, and salt.
- Add the oatmeal and the flour.
- Add the chocolate chips.
- In picture 8, you can see that this is a sticky cookie dough; don't add extra flour. Please let this cookie dough sit for 10 minutes before scooping out and baking. The oatmeal will absorb a lot of the moisture during that time. The cookie dough should be sticky, but not as much. If you still think you need more flour, you can add a little and bake a trial cookie.
- Scoop dough by tablespoonfuls on prepared cookie sheets.
- Bake for 10-12 minutes.
- Cookies should be slightly golden brown.
- Cool the cookies on a wire rack.
- Store in a loosely covered container or ziplock bag left half unsealed. These cookies will get super sticky and soggy if stored in an airtight container.
Recipe FAQs and Expert Tips
Not particularly because of the sugar, but I've been told that substituting swerve granulated sugar substitute and the brown sugar substitute works well for this recipe making them fairly healthy. You could even eat them as a breakfast cookie.
Yes, but you will need to pulse them in a food processor or blender until the oats are small, like quick oats.
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Banana Oatmeal Chocolate Chip Cookies Recipe
- 12 Tbs Butter softened 1 ½ sticks
- 1 Cup Brown Sugar
- ½ Cup White Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 1 Cup Mashed Bananas roughly 3 average size bananas
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Cloves
- 3 Cups Quick Cooking Oatmeal
- 1 ½ Cups Flour
- 1 ½ Cups Chocolate Chips
- Preheat oven to 350 degrees.
- Prepare baking sheets by spraying them with non-stick cooking spray or by lining them with parchment paper.
- In a large mixing bowl, cream the butter, sugar, and brown sugar.
- Beat in the egg and vanilla.
- In a separate bowl, mash the bananas up with a fork. Mash them until they are still a bit chunky. Pour bananas into the creamed ingredients.
- Stir in the salt, soda, cinnamon, and cloves.
- Add the oatmeal, flour, and chocolate chips.
- Let the mixed cookie dough stand for about 10 minutes. After 10 minutes if the dough seems a bit too sticky, add a little bit more flour. This dough is a stickier type; adding too much flour will result in tough and dry cookies.
- Drop cookie dough by Tablespoons onto prepared baking sheets.
- Bake for 10-12 minutes.
- Old-fashioned oats can be used but must be pulsed in a food processor or blender until it's the size of quick oats.
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