Heavenly Banana Oatmeal Chocolate Chip Cookies
Indulge in the perfect balance of chewy, sweet, and wholesome with these Heavenly Banana Oatmeal Chocolate Chip Cookies! A guilt-free twist on a classic treat, this recipe combines the natural sweetness of ripe bananas, hearty rolled oats, and a touch of warm cinnamon for a comforting flavor that feels like a hug in every bite. Semi-sweet chocolate chips add gooey bursts of decadence, while an optional handful of chopped walnuts brings a delightful crunch. Ready in just under 30 minutes, these cookies are simple to make yet irresistibly delicious—perfect for breakfast, an afternoon snack, or dessert. Soft, moist, and bursting with texture, they’re a must-try for cookie enthusiasts seeking something both delectable and nourishing.
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Recipe Information
Ingredients
- 2 pieces Ripe bananas
- 0.5 cup Unsalted butter
- 0.5 cup Light brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 piece Large egg
- 1.25 cups All-purpose flour
- 1.5 cups Old-fashioned rolled oats
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together using a hand or stand mixer until creamy and fluffy, about 2-3 minutes.
Add the mashed bananas, vanilla extract, and egg to the butter-sugar mixture. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the semi-sweet chocolate chips and chopped walnuts (if using) using a spatula.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, but that's okay.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 522.7 g | 190% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 275.7 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 248 mg | 19% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1925 mg | 41% | |
*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.
