Banana Oatmeal Chocolate Chip Cookies are soft, slightly cakey, and moist, packed with chewy oats and sweet chocolate chips. No chilling required—mix and bake. A perfect way to use ripe or overripe bananas.
Have extra bananas? Try other banana recipes like Chocolate Banana Cake, Blueberry Banana Bread, Banana Sheet Cake, or Chocolate Chip Banana Bread for more tasty options.
Recipe Features
- Uses Ripe or Overripe Bananas: A cookie recipe that highlights bananas without turning them into cake or bread.
- Easy to Make: No dough chilling—simply mix and bake.
- Freezer Friendly: Scoop the dough and freeze for fresh-baked cookies anytime.
These cookies combine the best qualities of banana bread and oatmeal chocolate chip cookies into a single easy dessert. They stay soft and moist, and they’re straightforward to prepare.
Banana Oatmeal Cookies
The base uses familiar cookie ingredients: butter, brown sugar, granulated sugar, eggs, vanilla, flour, baking soda, and salt. To that we add mashed bananas, hearty old-fashioned oats, plenty of chocolate chips, and a touch of cinnamon for warmth. The result is a substantial, flavorful cookie loaded with texture.
How to Make Banana Oatmeal Chocolate Chip Cookies
These cookies come together mostly in one bowl and require minimal steps.
Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats for easy removal and even baking.
- Cream the softened butter with brown sugar and granulated sugar in a large bowl until smooth.
- Add the mashed bananas, eggs, and vanilla; mix until combined, scraping the bowl as needed.
- Whisk the all-purpose flour with baking soda, cinnamon, and salt in a separate bowl.
- Fold the dry ingredients into the wet ingredients until just incorporated.
- Stir in old-fashioned oats and chocolate chips. The dough will be thick and sticky.
- Use a medium cookie scoop (#40, about 1.5 tablespoons) to portion the dough. A trigger scoop helps with sticky dough. Place scoops several inches apart on prepared sheets and press a few extra chocolate chips on top if desired.
- Bake at 350°F for 10–12 minutes. Edges and bottoms should be lightly browned while tops may still look slightly soft—avoid overbaking. Let cookies rest on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely.
- Storage: Keep cookies in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week.
Notes and FAQs
Ripe vs. Overripe Bananas: The riper the banana, the darker and more banana-forward the cookie’s flavor and color. Bananas with a few brown spots are ideal—sweet and fragrant.
Mashing Tip: Mash bananas thoroughly with a fork before adding to the batter to avoid large chunks and to reduce the chance of over-mixing, which can make cookies cakier.
Freezing Dough: Scoop dough onto a lined baking sheet and freeze for 1 hour. Transfer frozen dough balls to a freezer-safe bag for up to 3 months. Add a few extra minutes to baking time when baking from frozen.
Oat Type: Use old-fashioned rolled oats only. Instant or quick oats absorb more moisture and can dry out the cookies.
If you try this recipe, please leave a rating and review in the comments—thank you!
Banana Oatmeal Chocolate Chip Cookies
Ingredients
- 12 Tbsp (170 g) unsalted butter, (1½ sticks) room temperature
- ¾ cup (150 g) light brown sugar, gently packed
- ½ cup (100 g) granulated sugar
- 1 cup (230 g) mashed bananas, approx. 2 small bananas
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour, stir, spoon & level
- 1½ tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp salt
- 2½ cups (200 g) old fashioned oats, not quick cooking or instant
- 1 cup (170 g) semi-sweet chocolate chips, plus more for topping
Equipment
- Electric hand mixer
- Mixing bowl
- Half sheet pans
- Silicone baking mats or parchment
- #40 cookie scoop
- Wire cooling rack
Instructions
- Preheat oven to 350°F. Line sheet trays with parchment paper or a silicone baking mat.
- Cream together the butter, brown sugar, and granulated sugar in a large bowl with an electric hand mixer. Add the mashed bananas, eggs, and vanilla. Mix well and scrape the bowl.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt. Add to wet ingredients and stir until just incorporated. Fold in the oats and chocolate chips. The dough will be thick and sticky.
- Use a medium cookie scoop (#40; about 1.5 tablespoons) to portion the dough. Place cookies several inches apart on prepared baking sheets and top with extra chips if desired.
- Bake at 350°F for 10–12 minutes. Edges and bottoms should be lightly browned while tops may look slightly soft—do not overbake. Let cookies sit on the tray 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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*Originally published 11/29/12. Post updated April 2023.