Soft, chewy, and packed with wholesome goodness, these Chocolate Chip Banana Oatmeal Cookies are a treat you can feel good about. Ripe bananas add natural sweetness and moisture, while oats provide a hearty, satisfying texture. Each bite is a delightful mix of gooey chocolate chips and warm, comforting flavors, perfect for a quick snack or dessert.
Ready in just 23 minutes, these cookies are a breeze to make and a joy to eat. The golden edges and tender centers create a perfect balance, making them irresistible fresh from the oven. Plus, they’re a sneaky way to use up those overripe bananas—no guilt, just pure indulgence!
What You’ll Need for Chocolate Chip Banana Oatmeal Cookies
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup butter, softened (unsalted recommended)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ cup mashed ripe banana (about 1 large banana)
- 1 cup old-fashioned rolled oats
- 2 cups chocolate chips (semi-sweet or dark, depending on preference)
How to Make Chocolate Chip Banana Oatmeal Cookies
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a mixing bowl, beat the softened butter with granulated sugar and brown sugar on medium speed until the mixture is pale and fluffy (about 2-3 minutes).
- Reduce the mixer speed to low and add the egg and vanilla extract. Mix until fully combined.
- Mix in the mashed banana until evenly incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Stir in the oats and chocolate chips by hand or with a spatula until evenly distributed.
- Using a 1 ½-inch cookie scoop or spoon, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 12-13 minutes, or until the edges are golden brown and the centers are just set. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Storage and Reheating Tips
Store your Chocolate Chip Banana Oatmeal Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch things up by using dark chocolate chips or white chocolate chips instead of semi-sweet. For a nutty twist, add ½ cup chopped walnuts or pecans. If you’re feeling adventurous, swap the banana for ½ cup applesauce or add a sprinkle of cinnamon for extra warmth. Gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free blend.
Time-Saving Tips for Busy Bakers
Use a stand mixer to quickly cream the butter and sugars, or prep your dry ingredients the night before to save time. If you’re short on ripe bananas, microwave a firm banana for 20-30 seconds to soften it. For even faster baking, portion the dough onto a baking sheet and freeze it—ready to bake whenever a cookie craving strikes!
Equipment Guidance for Perfect Cookies
A 1 ½-inch cookie scoop ensures evenly sized cookies that bake uniformly. If you don’t have one, use a tablespoon to measure the dough. Line your baking sheets with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze. A wire cooling rack is also handy for letting your cookies cool evenly without becoming soggy.
Common Questions Answered
Can I use quick oats instead of old-fashioned? Yes, but the texture will be slightly softer. What if my bananas aren’t ripe enough? Mash them well and add a teaspoon of honey for extra sweetness. Why are my cookies spreading too much? Make sure your butter is softened, not melted, and chill the dough for 15-20 minutes before baking to prevent spreading.
Chocolate Chip Banana Oatmeal Cookies
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1/2 cup mashed ripe banana, (about 1 large)
Add-ins
- 1 cup old-fashioned rolled oats
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 ℉.
- Whisk together flour, salt, and baking soda in a small bowl and set aside.
- Place butter and sugars into a mixing bowl and beat on medium speed until pale and fluffy.
- Reduce speed to low. Add egg and vanilla and mix until combined.
- Mix in banana.
- Add flour and mix until just combined.
- Stir in oats and chocolate chips.
- Using a 1 ½-inch ice cream scoop or cookie scoop, drop dough onto baking sheets spacing about 2 inches apart.
- Bake cookies until golden brown and just set, about 12 to 13 minutes.