Irresistible Banana Oatmeal Cookies with Chocolate Chips: The Ultimate Recipe for Overripe Bananas

Transform your overripe bananas into these wonderfully hearty Banana Oatmeal Cookies, enhanced with comforting oats and delightful chocolate chips for an elevated treat!

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Do you often find yourself with a bunch of bananas turning brown on your counter, looking for a delicious way to use them up? You’re not alone! It’s a common kitchen dilemma, but these Banana Oatmeal Cookies are the perfect, effortless solution. Forget about letting those sweet, freckled bananas go to waste. Instead, grab this recipe and prepare to bake a batch of cookies that are not only quick and easy but also incredibly satisfying. After mastering these, consider exploring other fantastic recipes like this Banana Cake with Cream Cheese Frosting, Banana Oat Bread, or delightful Banana Waffles to continue your ripe banana adventures.

It’s a familiar scenario in many households: bananas ripen seemingly overnight. For some, like myself, the perfect banana is firm and just barely yellow, devoid of any brown spots. The texture is key; I prefer them when they’re not too soft or mushy. My husband, on the other hand, prefers them when they’ve just begun to develop those tell-tale brown specks, indicating peak sweetness. Regardless of our individual preferences, we almost always end up with a banana or two that becomes too ripe for either of us to enjoy fresh.

While I cherish a good slice of banana bread as much as anyone, sometimes the craving hits for something a little different, something you can whip up quickly and easily. That’s where these Banana Oatmeal Cookies step in, offering a delightful alternative to traditional banana baked goods.

Why These Banana Oatmeal Cookies Are a Must-Try

These cookies aren’t just another way to use up ripe bananas; they’re a truly special treat that you’ll want to make again and again. Here’s why they’re destined to become a favorite in your kitchen:

1. Unbelievably Fast and Easy: Life is busy, and sometimes you need a quick win in the kitchen. This recipe delivers freshly baked, warm cookies in approximately 30 minutes from start to finish. It’s perfect for last-minute dessert cravings or an impromptu snack for the kids. The simple steps make it ideal for bakers of all skill levels.
2. A Hearty Twist on Banana Cookies: Unlike many banana cookies that can be overly soft or cake-like, the addition of old-fashioned oats gives these a wonderfully chewy and satisfying texture. While the banana contributes a delicate sweetness and moisture, it plays a supporting role rather than dominating the flavor profile. This allows the comforting essence of oatmeal and the richness of chocolate chips to truly shine through. If you prefer a more pronounced banana flavor with a cake-like crumb, consider trying these Banana Chocolate Chip Cookies.
3. Perfect for That Single Overripe Banana: Have just one lonely banana sitting on your counter, gradually deepening in color? This recipe is your answer! It calls for only 1/3 cup of mashed banana, which is typically the amount yielded by one medium-sized overripe banana. No need to wait until you have a whole bunch; this recipe is ideal for those small, spontaneous baking moments.
4. Comforting and Wholesome Ingredients: Made with familiar ingredients you likely already have in your pantry, these cookies offer a wholesome feel. The oats add fiber, making them a more substantial and satisfying cookie, perfect for a breakfast treat or an afternoon pick-me-up.
5. Customizable to Your Taste: While semi-sweet chocolate chips are a classic choice, this recipe is incredibly versatile. Feel free to experiment with different types of chocolate, nuts, or spices to make these cookies uniquely yours. (More on variations below!)

Essential Ingredients for Your Banana Oatmeal Cookies

Crafting the perfect Banana Oatmeal Cookie relies on a thoughtful combination of pantry staples. Here’s a closer look at each component and its role:

• All-Purpose Flour: This forms the foundational structure of your cookies. While I typically use standard all-purpose flour, don’t hesitate to experiment with a blend of half whole wheat flour and half all-purpose flour for a slightly nuttier flavor and an extra boost of fiber.
• Baking Powder & Baking Soda: These leavening agents are crucial for achieving the ideal cookie texture. Baking powder provides lift, giving the cookies a light and airy internal structure, while baking soda reacts with the acidic banana to promote browning and contribute to a wonderfully tender crumb.
• Salt: A pinch of salt is essential for balancing the sweetness and enhancing all the delicious flavors in your cookies, making them taste richer and more complex.
• Ground Cinnamon: This spice is entirely optional, but highly recommended! Cinnamon adds a warm, inviting aroma and a depth of flavor that complements both the banana and oats beautifully. In my opinion, it elevates oatmeal cookies to another level of deliciousness.
• Unsalted Butter: Butter provides richness and contributes to the cookies’ tenderness. Ensure it’s softened to room temperature before you begin, as this allows it to cream properly with the sugars, creating a light and fluffy base for the dough.
• Granulated Sugar & Light Brown Sugar: A combination of both white and brown sugar is used to achieve the perfect balance of sweetness and chewiness. Granulated sugar helps with spread and crispness, while light brown sugar, with its molasses content, adds moisture, chewiness, and a subtle caramel-like note.
• Egg: The egg acts as a binder, holding all the ingredients together and providing structure. It also contributes to the cookie’s texture, helping to create a chewy yet tender bite.
• Ripe Banana: This is the star ingredient for moisture and natural sweetness. The riper your banana (the more brown spots it has), the sweeter and more intense its flavor will be, imparting a delicious, fruity undertone to your cookies.
• Vanilla Extract: Pure vanilla extract is a must for adding a warm, aromatic depth that enhances all the other flavors in the cookie.
• Old-Fashioned Rolled Oats: For these cookies, I highly recommend old-fashioned (rolled) oats. Their thicker, chewier texture provides the characteristic hearty feel that sets these cookies apart. If quick oats are all you have on hand, they will work, but be aware that the final cookie texture will be softer and less chewy.
• Semi-Sweet Chocolate Chips: These are the perfect complement to banana and oatmeal, adding pockets of melty, rich chocolate. Feel free to customize! Dark chocolate chips offer a deeper, more intense flavor, while milk chocolate chips provide a sweeter, creamier touch. You could even use white chocolate chips for a different twist.

Step-by-Step Guide: Crafting Your Delicious Banana Oatmeal Cookies

Making these Banana Oatmeal Cookies is straightforward and fun! Follow these steps for perfect results:

1. Prepare Dry Ingredients: In a medium bowl, thoroughly whisk together your all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using). This ensures all the leavening agents and spices are evenly distributed throughout the dry mixture, which will integrate more smoothly into your cookie dough later. Set this bowl aside.
2. Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, cream together the softened butter, white sugar, and packed light brown sugar. Beat on medium speed until the mixture is light and fluffy, usually 2-3 minutes. This process incorporates air, which is vital for a tender cookie.
3. Add Egg and Banana Mixture: Beat in the egg until just combined. Then, add the mashed ripe banana and vanilla extract, mixing until just incorporated. Be careful not to overmix at this stage; you just want everything to come together.
4. Combine Dry and Wet Mixtures: Gradually add the reserved flour mixture to the wet ingredients, alternating with the old-fashioned oats. Mix on low speed until the ingredients are just starting to come together. At this point, the dough may appear a bit dry and crumbly, which is completely normal for an oatmeal cookie dough.
5. Fold in Chocolate Chips: Once the dough is mostly combined but still a little dry, add your semi-sweet chocolate chips. Continue to mix on low speed until the chocolate chips are evenly distributed and the entire dough comes together into a cohesive ball, with no dry streaks remaining. Avoid overmixing once the flour is added, as this can lead to tough cookies.

1. Shape the Cookies: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a Silpat liner. Using a cookie scoop (I prefer a 1.5 tablespoon size for uniform cookies), portion the dough into even balls and place them about 2 inches apart on the prepared baking sheets. These cookies don’t spread significantly on their own, so to achieve a classic disc shape, lightly moisten your hands with water and gently press down on each cookie dough ball to flatten it slightly.
2. Bake to Golden Perfection: Bake in the preheated oven for approximately 8-10 minutes, or until the edges are golden brown and the centers are set. Baking times can vary depending on your oven, so keep an eye on them.
3. Cool and Enjoy: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 3-4 minutes. This allows them to firm up slightly before you transfer them to a wire cooling rack to cool completely. Enjoy them warm with a glass of milk or at room temperature!

Make-Ahead and Storage Tips for Your Banana Oatmeal Cookies

These cookies are wonderful fresh, but also store beautifully, making them perfect for meal prepping snacks or future cravings:

• Room Temperature Storage: Once completely cooled, store your baked Banana Oatmeal Cookies in an airtight container or a resealable plastic bag at room temperature for up to 4 days. This helps maintain their soft, chewy texture and prevents them from drying out.
• Refrigeration: If you need to store them for longer than 4 days, they can be kept in the refrigerator. However, refrigeration can sometimes dry cookies out a bit, so ensure they are wrapped tightly or stored in a very well-sealed container to preserve moisture. They’ll last for about a week in the fridge.
• Freezing Cookie Dough: This is a fantastic option for fresh-baked cookies on demand! Simply scoop the dough into balls as instructed, then place them on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the solid dough balls to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to bake, you can either thaw them overnight in the refrigerator or for a couple of hours at room temperature, then bake as usual. For baking from frozen, I recommend lowering the oven temperature slightly to 325°F (160°C) and adding a few extra minutes to the baking time, watching for golden edges.
• Freezing Baked Cookies: Fully baked cookies also freeze exceptionally well. Once they are completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 6 months. To enjoy, simply let them thaw at room temperature for a couple of hours.

Frequently Asked Questions (FAQ) About Banana Oatmeal Cookies

Here are some common questions you might have when making these delicious cookies:

How ripe should my bananas be for this recipe?

The riper, the better! Bananas with numerous brown spots are ideal. They are sweeter and softer, making them easier to mash and providing more moisture and banana flavor to the cookies.

Can I use quick oats instead of old-fashioned oats?

Yes, you can. However, using quick oats will result in a softer cookie with less chewy texture, as quick oats are more finely processed and absorb liquid more quickly. For the best texture as intended by the recipe, old-fashioned rolled oats are recommended.

My cookies didn’t flatten enough while baking. What happened?

This is a common characteristic of these particular cookies due to the oats and the moisture from the banana. That’s why the recipe instructs you to gently press them down with a slightly wet hand before baking. If you skip this step, they tend to remain more domed. Also, ensure your butter is at room temperature and not too cold, and that your baking soda/powder are fresh.

Can I add nuts or other mix-ins?

Absolutely! This recipe is very adaptable. Chopped walnuts or pecans would be a fantastic addition, adding a lovely crunch and nutty flavor. Dried cranberries, raisins, or even a sprinkle of shredded coconut could also be wonderful. Feel free to substitute or add to the chocolate chips!

How do I measure mashed banana accurately?

To measure mashed banana, simply mash your ripe banana with a fork until smooth, then spoon it into a measuring cup and level it off. The recipe calls for 1/3 cup, which typically comes from one medium banana.

Can I make these cookies gluten-free?

While this recipe uses all-purpose flour, you can experiment with a 1:1 gluten-free baking flour blend. Make sure your oats are certified gluten-free if you need to avoid gluten entirely, as conventional oats can be cross-contaminated. Results may vary slightly in texture.

Explore More Delicious Cookie Recipes

If you’ve enjoyed these Banana Oatmeal Cookies, you’ll love exploring these other fantastic cookie creations:

• Chewy Peanut Butter Cookies
• Easy No-Bake Cookies
• Classic Oatmeal Cookies
• Simple Cake Mix Cookies
• The Best Sugar Cookie Recipe
• Decadent Chocolate Crinkle Cookies

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Banana Oatmeal Cookies

5 from 1 vote

Author:
Deborah Harroun

Prep Time:

15
minutes

Cook Time:

8
minutes

Total Time:

23
minutes

Servings:

24
cookies

Course:
Dessert

Cuisine:
American

Print
Pin

These Banana Oatmeal cookies are a hearty oatmeal cookie made with bananas for moisture and chocolate chips to take it to another level!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 4 tablespoons unsalted butter, softened at room temperature
• 1/2 cup white granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/3 cup mashed ripe banana (from about 1 medium banana)
• 1/2 teaspoon pure vanilla extract
• 2 cups old-fashioned rolled oats
• 3/4 cup semi-sweet chocolate chips (or your favorite kind)

Instructions

1. Preheat your oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper or Silpat liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
3. In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together the softened butter, white sugar, and brown sugar until light and fluffy. Add the egg, mixing until just combined, then add the mashed banana and vanilla extract, mixing until incorporated.
4. Gradually add the flour mixture along with the old-fashioned oats to the wet ingredients. Mix on low speed until the dough just starts to come together. It will appear a bit dry at this point.
5. Add the chocolate chips and continue to mix on low speed until they are evenly distributed and the dough forms a cohesive ball, with no dry streaks remaining. Avoid overmixing.
6. Using a 1 1/2 tablespoon cookie scoop, divide the dough into 24 even balls. Place them about 2 inches apart on the prepared baking sheets (12 cookies per sheet). With slightly wet hands, gently press down on each cookie dough ball to flatten it into a disc.
7. Bake in the preheated oven for about 8-10 minutes, or until the edges are golden brown and the centers are set.
8. Remove from the oven and let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire cooling rack to cool completely.

Recipe Notes:

Cookie dough can be frozen before baking, and baked cookies can be frozen. Store them in the freezer for up to 6 months in an airtight container.

Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving:
1
cookie

,

Calories:
174
kcal
(9%)

,

Carbohydrates:
25
g
(8%)

,

Protein:
4
g
(8%)

,

Fat:
6
g
(9%)

,

Saturated Fat:
3
g
(19%)

,

Polyunsaturated Fat:
2
g

,

Trans Fat:
0
g

,

Cholesterol:
75
mg
(25%)

,

Sodium:
114
mg
(5%)

,

Fiber:
2
g
(8%)

,

Sugar:
9
g
(10%)

Keywords:
banana oatmeal chocolate chip cookies, Banana oatmeal cookies, ripe banana recipe, easy cookies