Banana Chocolate Chip Oatmeal Cookies
Sweet, chewy, and utterly irresistible, these Banana Chocolate Chip Oatmeal Cookies are the ultimate fusion of classic flavors and wholesome ingredients. Perfect for using up overripe bananas, these cookies feature a soft, moist texture thanks to the mashed bananas and rolled oats, while semi-sweet chocolate chips add pockets of melty decadence. A touch of ground cinnamon enhances the comforting flavor profile, and optional chopped nuts like walnuts or pecans provide a delightful crunch. Ready in under 30 minutes, this easy recipe is a crowd-pleaser that's perfect for snacks, dessert, or even breakfast on the go. Plus, they're freezer-friendly for batch baking! Indulge in a homemade treat that's brimming with warmth, nostalgia, and natural sweetness.
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Recipe Information
Ingredients
- 2 pieces Ripe bananas
- 0.5 cups Unsalted butter
- 0.75 cups Brown sugar
- 1 teaspoons Vanilla extract
- 1.25 cups All-purpose flour
- 1.5 cups Old-fashioned rolled oats
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Semi-sweet chocolate chips
- 0.5 cups Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Melt the unsalted butter and add it to the mashed bananas. Stir in the brown sugar and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and, if using, the chopped nuts.
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown but the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 451.7 g | 164% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 208.2 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
