These healthy Oatmeal Banana Chocolate Chip Cookies are tender and chewy. Loaded with hearty oats, ripe bananas, warm spices, and of course chocolate chips; this handheld dessert tastes just like a slice of warm banana bread but in cookie form!
What do you do when you’re craving a chewy oatmeal cookie and a slice of warm banana bread? You make Oatmeal Banana Chocolate Chip Cookies, of course! Because why choose when you can have both?
These simple cookies are the best of both worlds. They’re the perfect combination of sweet banana bread and a warm oatmeal cookie. Plus, it’s a great way to use up over-ripe bananas. Whip up a simple cream cheese frosting and drizzle over the top to really kick this cookie up a notch!
These banana oatmeal cookies are soft, tender, chewy on the inside, with slightly crispy edges, and are full of warm spices – creating a perfect mouth-watering bite every time!
Enjoy these oatmeal banana cookies at breakfast with a big ol’ glass of cold milk, a hot cup of coffee, or for dessert with a scoop of vanilla ice cream for the ultimate dessert!
oatmeal banana chocolate chip cookie ingredients
- unsalted butter
- granulated sugar
- brown sugar
- vanilla extract
- all-purpose flour
- baking soda
- ground cinnamon
- all spice
- old fashioned oats
- chocolate chips
Unsalted butter: In order to control the salt content of baked goods, it’s important to use unsalted butter as the salt content varies greatly from brand to brand. An overly salty baked good will result in a poor flavored product so if you are unable to use unsalted, be sure to reduce the added salt by ¼ teaspoon.
Brown sugar: Feel free to use light or dark brown sugar. I tend to prefer the sweeter tastes of light brown sugar but if you prefer the deeper, richer caramel flavors of dark, use that instead!
Vanilla extract: Using a high-quality pure vanilla extract gives a subtle rich sweet flavor while also bringing out the flavors of the other ingredients in the batter.
Bananas: Be sure to use extra ripe bananas as they will add a lot of natural sweetness.
Old fashioned oats: Old-fashioned oats, also known as rolled oats, are whole oats that are steamed and rolled into flat flakes. Old Fashioned Oats produce a chewier texture; therefore, I would not recommend using quick oats as they are smaller cut and absorb more moisture producing a softer cookie.
how to make banana oatmeal chocolate chip cookies
STEP ONE: Preheat the oven to 350°F. Prepare 2 large baking sheets with parchment paper and set aside.
In a large bowl, beat butter and both sugars on medium speed until smooth and creamy, about 2 minutes. Then, beat in eggs and vanilla, scraping down the sides and bottom of the bowl as needed.
STEP TWO: In a second, smaller bowl, mash bananas and add to the butter mixture. Mix until incorporated. Then add in flour, baking soda, and spices to the wet ingredients. The cookie dough will be slightly sticky.
STEP FOUR: With a spatula, mix in old-fashioned oats along with 1 cup of chocolate chips.
STEP FIVE: Using a large cookie scoop, scoop, and using your hands, form dough into balls and place them on the prepared cookie sheet.
STEP SIX: Bake for 10-12 minutes, until barely golden brown around the edges. Remove from the oven and top with additional chocolate chips. Cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
how to store
Store any leftover cookies in an airtight container at room temperature for up to 5 days.
can this cookie dough be made ahead of time?
Cookie dough can be made 3 days in advance. When ready to bake, all dough to come to room temperature, form into balls, and bake in a 350°F preheated oven for 10-12 minutes.
can i freeze these cookies?
Yes! You can freeze baked and unbaked cookies.
Baked cookies will freeze well up to 3 months. Unbaked cookie dough balls will freeze well up to 3 months. When ready to bake the frozen dough, just bake according to the recipe card, adding an additional minute, no need to thaw!
how can i quickly ripen bananas?
To ripen bananas quickly, place them in a brown paper bag. This creates an incubator, which traps in the gases the fruit naturally releases as it ripens to speed up the process. If you’re looking to ripen extra-fast, add an apple or two into the bag with the bananas; apples give off a lot of gases, making them the best tool to ripen quickly!
can i make these cookies gluten-free?
Sure can! Feel free to swap the all-purpose flour with a 1:1 gluten-free flour, the old-fashioned oats for a gluten-free brand, and use your favorite gluten-free chocolate chip brand!
bbqbakers tips and tricks
- Bring all cold ingredients to room temperature prior to making. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing.
- Feel free to use dark, milk, or semi-sweet chocolate chips
- Add in dried cranberries or cherries, raisins, or even chopped walnuts or pecans!
- To make dairy-free, use your favorite plant-based butter
- Top with a dollop of cream-cheese frosting for a true rendition of banana bread
Chewy Oatmeal Banana Chocolate Chip Cookies are the perfect sweet treat when you’re craving a slice of banana bread and chocolate chip cookie! These cookies are moist, simple to make, and are perfect to enjoy as dessert or as a breakfast treat with coffee!
click here to see step by step story process
other easy cookie recipes to try
- Copycat Starbucks Confetti Cookies
- Soft Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Caramel Chocolate M&M Cookies
- Sugar Cookies
- Iced Oatmeal Cookies
- Dairy-Free Oatmeal Cookies
Oatmeal Banana Chocolate Chip Cookies
- 1 cup unsalted butter room temperature, 2 sticks
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas 3 bananas
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon all spice
- 2 cups old fashioned oats
- 1 cup chocolate chips + additional for topping dark, semi-sweet or milk… you choose.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the 1 cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, together on medium speed until combined and creamy, about 2 minutes. Beat in the 2 large eggs and 1 tsp vanilla. Scrape down the sides and bottom of the bowl as needed.
- Next, mash up 3 bananas using a potato masher or a fork and add it to the butter mixture.
- Slowly stir in 2¼ cups all-purpose flour, ½ tsp baking soda and ½ tsp salt. Add into the wet ingredients. The cookie dough will be slightly sticky.
- Then add 2 cups of old-fashioned rolled oats along with 1 cup of chocolate chips. At this point mix everything together with a spatula. Once mixed, scoop out 1.5 tbsp of dough and form balls with your hands.
- Bake for 10-12 minutes, until barely golden brown around the edges. At this point you can add additional chocolate chips to the top while they are cooling. Mainly just for decoration. Cool for 5 minutes on the baking sheet.
- Cookies stay fresh covered at room temperature for up to 5 days or until gone, which is usually 24 hours!
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow the dough to come to room temperature prior to baking then bake in a 350°F preheated oven for 10-12 minutes.
- Freezing Instructions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- If you prefer you prefer a good old fashion chocolate chip cookies you can always make this one!