Banana oatmeal cookies with chocolate chips are the ultimate soft and nutty dessert. They’re everything you love about banana bread and oatmeal cookies combined in one super easy treat!
With the countless cookie recipes on the blog, you can probably tell I’m a bit of a cookie addict. Everyone loves them and they come in so many different flavors! Nothing beats the taste and texture of a cookie that’s fresh out of the oven. It’s hard to pick favorites, but you have definitely got to try turtle cookies, brookies, and German chocolate cookies!
Banana Chocolate Chip Cookie Recipe
If you’re on the fence about this delicious creation, (which I highly doubt you are) here are just a few reasons to make them. Banana bread– is there anyone on the planet that doesn’t like banana bread? It’s supremely soft and sweet. Then you have the nutty goodness of oatmeal cookies– think chewy, buttery, oat-filled goodness. Banana oatmeal cookies are an amazing combination of the two! You get a batch of these delicious treats made and I assure you, you’re not going to be able to stop at one.
Banana oatmeal cookies are so soft, chewy, and moist- everything you could want from a cookie! They’re even good days after you’ve made them. The soft, rich flavor and texture really holds up! My family can never get enough of these. I have to make sure to reserve a few for myself or they’re gone pretty much instantly. You need to give them a try! I know you and yours will love them just as much. And if you need more cookie recipes in your life, I’ve got you covered! You can find my full list of recipes here.
All Ingredients Needed
Banana oatmeal cookies are a great way to use up overripe bananas! The rest of the ingredients are probably sitting in your pantry right now. These cookies are so simple and delicious! Measurements for each ingredient can be found in the recipe card below.
- All-Purpose Flour: Gives your cookies a light, fluffy structure.
- Sugar: A little granulated sugar makes each banana oatmeal cookie perfectly sweet!
- Salt: Keeps your cookies from tasting bland.
- Baking Soda: Necessary for the perfect rise. Your cookies will be flat and dense without it!
- Spices: I used cinnamon, nutmeg, and ground cloves. They give the cookies the best warm spice! Each bite is so flavorful.
- Butter: For moist, chewy cookies.
- Mashed Bananas: Since we’re using mashed bananas here, you want them to be soft! Don’t throw out your overripe bananas, they’ll work out great in this recipe.
- Quick Oats: Adds the perfect texture and nuttiness.
- Chocolate Chips: You can use semisweet, milk, or dark chocolate chips here! It all depends on how sweet you want your cookies to be.
- Chopped Pecans: I love adding nuts to my cookies. It adds a boost of flavor and of course, a delicious texture.
How to Make Banana Chocolate Chip Cookies
It only takes 3 simple steps to make these delicious banana oatmeal cookies with chocolate chips! This recipe is just as easy as making cookies from a boxed mix or refrigerated dough. The only difference is they taste a thousand times better. You can’t beat cookies made from scratch! Especially when they have the flavors of banana bread and buttery oats!
- Prep Oven and Pan, Combine Dry Ingredients: First, preheat the oven to 375 degrees. Line a baking sheet with parchment and set aside. In a large bowl, combine the flour, sugar, salt, baking soda, cinnamon, nutmeg, and cloves.
- Add Remaining Ingredients: Beat in the butter until the mixture is coarse crumbs. Add in the egg, bananas and oats. Continue to mix until combined.
- Bake: Drop the mixture by tablespoons onto the baking sheet. Bake until golden brown for 12-14 minutes. Cool on a wire rack.
Making the Best Cookies
These are a few of my favorite tips to use when baking cookies! It helps them turn out absolutely scrumptious every time.
- Don’t Overmix: You want your banana oatmeal cookies to be nice and soft, so only mix your cookie dough until the ingredients are combined. If you overmix, this can cause gluten to develop in the flour, leaving you with hard, rubbery cookies.
- Avoid Overcooking: I always like to pull my cookies out of the oven when the centers are still fairly soft. They’ll continue to cook for a couple minutes on the cooling rack.
- Swap Chocolate Chips: You can switch out your regular chocolate chips for white, butterscotch, or peanut butter chips for a tasty flavor variation! For a turtle version of these cookies, you can drizzle a little salted caramel sauce on top as well.
Storing Leftover Banana Oatmeal Cookies
These soft and chewy cookies are great for storing and eating later! In an airtight container, you can keep them in the fridge for a week, or 3-4 days at room temperature.
Banana Oatmeal Cookies
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1 tsp salt
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup butter
- 1 cup mashed bananas about 2
- 2 cups quick oats
- 1 cup chocolate chips
- 1/2 cup chopped pecans
- 1 large egg
- Preheat the oven to 375 degrees. Line a baking sheet with parchment and set aside. In a large bowl combine the flour, sugar, salt, baking soda, cinnamon, nutmeg, and cloves.
- Beat in the butter until the mixture is coarse crumbs. Add in the egg, bananas and oats. Continue to mix until combined.
- Drop the mixture by tablespoons onto the baking sheet. Bake until golden brown for 12-14 minutes. Cool on a wire rack.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.