I buy bananas simply so they can get ripe for these cookies. Incredibly chewy, moist (sorry, it’s true), and soft, they have a texture that’s out of this world. Easy to make and hard to mess up, these cookies are a must-try!
You’ll Love These Cookies
If baking is a love language, I’m fluent. I could bake cookies all day and not get tired of it (though my stomach might). But seeing someone enjoy something you’ve made with your own two hands? That’s the ultimate win.
This recipe is a go-to for those ripe bananas sitting on your counter—because honestly, how much banana bread can one household eat? These cookies are:
Quick & Easy: No chilling required, so you’ll have them ready in under 30 minutes.
Perfectly Textured: They’re like chewy bars, staying soft and moist with every bite.
Kid & Crowd-Friendly: Everyone loves them, and they’re great for lunchboxes, snacks, or dessert.
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This ensures even baking and makes cleanup a breeze.
2. Cream Butter and Sugar
In a stand mixer (or using a hand mixer), beat the butter and brown sugar together until light and fluffy. This step is key for a smooth and well-mixed dough, so don’t rush it! Scrape down the sides of the bowl to make sure everything is fully incorporated.
3. Add Wet Ingredients
Mash your ripe bananas in a separate bowl until mostly smooth. Add them to the butter-sugar mixture along with the vanilla extract and egg. Mix until combined. The batter will look a bit curdled at this stage, but don’t worry—it’s totally normal!
4. Incorporate Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed to avoid overworking the dough (and splattering flour everywhere!).
5. Add the Good Stuff
Fold in the oats and chocolate chips by hand or on the lowest mixer setting. The dough will be thick and chunky—exactly what you want for chewy cookies.
6. Scoop and Bake
Using a medium cookie scoop, drop dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, keeping an eye on the bottoms. You’ll know they’re ready when the edges are golden and the tops look set and dry.
7. Add a Finishing Touch
As soon as the cookies come out of the oven, sprinkle them with flaky sea salt for that extra pop of flavor. Transfer them to a wire rack to cool completely (or enjoy one warm—you deserve it!).
Tips for Perfect Cookies Every Time
Ripe Bananas Are Key: The riper the bananas, the sweeter and more flavorful your cookies will be.
Don’t Overbake: These cookies continue to set as they cool, so pull them out when the tops look just set.
Mix Gently: Overmixing can lead to tough cookies. Stop as soon as everything is combined.
Customize the Mix-Ins: Swap the chocolate chips for raisins, nuts, or white chocolate—whatever you’re craving.
Storage and Freezing
Store: Keep cookies in an airtight container at room temperature for up to 4 days. (But let’s be real—they’ll be gone long before then.)
Freeze: These cookies freeze beautifully! Place them in a freezer-safe bag or container and freeze for up to 3 months. Reheat in the microwave for 10-15 seconds to enjoy warm.
Final Thoughts
These chewy oatmeal banana chocolate chip cookies are a staple in our house for good reason. They’re easy, delicious, and the perfect way to use up those ripe bananas. Make a batch (or two!) and share the love—or keep them all for yourself. I won’t judge.
Enjoy them with a cold glass of milk or a hot cup of coffee, and let me know in the comments how they turned out for you! Happy baking!
Banana Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter room temp
- 1 cup packed brown sugar
- 2-3 bananas
- 2 tsp vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 3 ¼ cups old fashioned oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat that oven to 350? & line your baking sheets with parchment
- In a stand mixer or bowl beat the butter and sugar until light & fluffy
- Scape those sides and make sure all is well incorporated
- Add in your smashed bananas, vanilla & then egg
- Mixy mixy
- Add the dry ingredients (flour, baking soda, cinnamon, salt) gradually to the wet - slowly to ensure no splatters
- Stir in your oats & chocolate chips until all is well incorporated
- Using a medium cookie scoop, scoop your dough on to the parchment (about 2 inches apart from one another)
- Bake in your preheated oven for 11-13 minutes, keep an eye on the bottoms getting brown and the tops getting dry
- Top with some flakey salt and move them on to a wire rack to cool off
- ENJOY! (with milk duh)
