Description
These Chewy Banana Oatmeal Cookies are packed with ripe bananas, rolled oats, and a hint of warm spices, making them a deliciously moist and flavorful treat. Enhanced with semi-sweet chocolate chips, they offer the perfect balance of sweetness and texture, ideal for a wholesome snack or dessert.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 3/4 cup golden brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup bananas (about 2 bananas), mashed
- 2 eggs
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups old fashioned oatmeal
- 1 cup semisweet chocolate chips
Instructions
- Mix the wet ingredients: In a large bowl, use an electric hand mixer to cream together 1 cup softened butter, 3/4 cup golden brown sugar, and 1/2 cup granulated sugar until smooth and fluffy.
- Add bananas, eggs, and vanilla: Mash 2 ripe bananas using a fork or potato masher, then add them to the butter-sugar mixture along with 2 eggs and 1 teaspoon vanilla extract. Beat on medium speed until well combined.
- Sift and combine dry ingredients: Using a fine-mesh sieve held over the bowl, sift in 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Mix at low speed until just incorporated.
- Incorporate oats and chocolate chips: Add 3 cups old-fashioned rolled oats and 1 cup semisweet chocolate chips to the batter. Gently fold everything together using a spatula until evenly distributed.
- Prepare for baking: Line a baking sheet with parchment paper. Use a medium cookie scoop to portion out mounds of dough onto the sheet. Optionally, round the cookie dough balls in your hands and top with additional chocolate chips if desired.
- Bake the cookies: Preheat your oven to 350 degrees Fahrenheit. Bake the cookies for 9 minutes until the edges are golden and the centers are set but still soft.
Notes
- If you don’t have ripe bananas, ripen them by placing unpeeled bananas on a parchment-lined baking sheet and baking at 300 degrees Fahrenheit for 20 minutes.
- You can freeze the cookie dough balls before baking: form the balls, freeze them on a parchment-lined sheet for 1 hour, then transfer to a ziplock bag and freeze up to 3 months. Bake directly from frozen, adjusting time if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
