Name: Easy Chewy Banana Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Cuisine: American
Ingredients: 1 cup unsalted butter (2 sticks), softened; 3/4 cup golden brown sugar; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1 cup bananas (about 2 ripe bananas); 2 eggs; 2 cups all-purpose flour; 3/4 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp cinnamon; 1/4 tsp nutmeg; 3 cups old-fashioned rolled oats; 1 cup semisweet chocolate chips

I absolutely love sharing this Easy Chewy Banana Oatmeal Cookies Recipe because it combines all my favorite things—sweet, chewy texture, wholesome oats, and the natural sweetness of bananas. These cookies have become my go-to treat whenever I want something that feels indulgent yet comforting. The recipe is wonderfully simple and forgiving, making it a breeze to whip up whenever the craving strikes. Trust me, once you try these cookies, they’ll earn a permanent spot in your baking rotation just like they did in mine.

Why You'll Love This Easy Chewy Banana Oatmeal Cookies Recipe

What really makes this recipe special to me is the delightful balance of flavors. The ripe bananas add a natural sweetness and moistness that melts into every bite, while the cinnamon and nutmeg bring just the right touch of warmth and spice. The semisweet chocolate chips are the perfect little bursts of rich flavor that complement the oats and spices beautifully. Honestly, the flavor profile hits all the right notes—comforting, slightly sweet, and satisfyingly chewy.

Preparation is another huge reason I adore this recipe. It’s straightforward, with simple ingredients I usually have on hand. No complicated steps or fancy kitchen tools are needed, just a mixer and some patience while they bake. I love that it’s quick enough for a weeknight baking fix but versatile enough to impress guests at a weekend brunch or casual get-together.

These cookies are the perfect treat for so many occasions. Whether I’m packing school lunches, looking for a post-work snack, or bringing something to a holiday party, this recipe nails it every time. What sets these apart from your regular oatmeal cookie is the combination of banana moisture and that irresistibly chewy texture. I can honestly say it’s one of my favorite cookie recipes, hands down.

Ingredients You'll Need

A clear glass bowl filled with light beige cookie dough mixed evenly with dark chocolate chips, placed on a white marbled surface. The dough has a creamy, slightly rough texture with small lumps of chips scattered throughout, filling most of the bowl and slightly peaked in the middle, showing softness and thickness. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Easy Chewy Banana Oatmeal Cookies Recipe are simple, easy to find, and essential to achieving that perfect taste and texture. Each one plays a key role, from the buttery richness to the spice blend that rounds out the flavor.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Unsalted butter: Softened butter provides the creamy richness that makes the cookies tender and chewy.
Brown sugar: Adds moisture and depth with its molasses notes, enhancing the chewiness.
Granulated sugar: Gives a slight crispness and balances the sweetness perfectly.
Vanilla extract: A splash that livens up the flavor and complements the bananas beautifully.
Bananas: Ripe bananas add natural sweetness and keep the cookies moist.
Eggs: Bind all the ingredients and provide structure without sacrificing softness.
All-purpose flour: The base that holds the cookies together.
Baking soda: Lightens the texture and helps cookies rise ever so slightly.
Salt: Enhances all the other flavors while balancing the sweetness.
Cinnamon & nutmeg: These warm spices elevate the cookie’s flavor with a cozy, slightly spicy kick.
Old fashioned oatmeal: The star ingredient for chewiness and wholesome heartiness.
Semisweet chocolate chips: Melty pockets of chocolate that add richness and fun surprises in every bite.

Directions

Step 1: In a large bowl, cream together 1 cup of softened butter, ¾ cup golden brown sugar, and ½ cup granulated sugar using an electric hand mixer until the mixture is fluffy and smooth. This ensures your cookies start with a light texture.

Step 2: Mash 2 ripe bananas with a potato masher or fork until smooth, then add them to the butter and sugar mixture along with 2 eggs and 1 teaspoon of vanilla extract. Beat on medium speed until all these wet ingredients are fully combined.

Step 3: Hold a fine-mesh sieve over your bowl and sift in 2 cups of all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon, and ¼ teaspoon nutmeg. Sifting here avoids lumps and evenly distributes the spices, giving a uniform taste throughout.

Step 4: Mix the dry ingredients into the wet ingredients at low speed until just combined. Then fold in 3 cups of old-fashioned rolled oats and 1 cup of semisweet chocolate chips with a spatula. This keeps the oat texture intact and evenly spreads the chocolate bits.

Step 5: Line your baking sheet with parchment paper. Use a medium cookie scoop to drop rounded mounds of dough spaced about 2 inches apart. If you like, roll them gently in your hands to shape, or press a few extra chocolate chips on top for a pretty finish.

Step 6: Bake in a preheated oven at 350 degrees Fahrenheit for 8-9 minutes. The cookies should be golden around the edges but still soft in the center. Remove them carefully and let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe yields about 36 delicious cookies, perfect for sharing or savoring throughout the week. Prep time is roughly 15 minutes, which includes mixing and scooping, and the baking time is a quick 8-9 minutes per batch. Overall, you’re looking at about 35 minutes total from start to finish, including a little cooling time. These cookies are great for making in advance since they hold up beautifully over several days.

How to Serve This Easy Chewy Banana Oatmeal Cookies Recipe

The image shows a group of small oatmeal cookies with chocolate chips spread out on a white marbled surface. The cookies are golden brown with a rough texture from the oats and have small, dark chocolate chips scattered on top. To the left side, there is a white bowl filled with uncooked oats, and on the right side, there are two whole bananas lying next to the cookies. Some loose oats and chocolate chips are scattered around the cookies, adding a natural, casual touch. photo taken with an iphone --ar 4:5 --v 7

I like to enjoy these cookies fresh out of the oven, still slightly warm, so the chocolate chips are gooey and the oats feel chewy. They’re perfect on their own, but they also pair amazingly well with a cold glass of milk or a cozy cup of tea. For a grown-up twist, I sometimes serve them alongside a creamy latte or even a mild spiced chai.

If you want to really impress guests, I recommend serving these cookies on a rustic wooden board with a dusting of powdered sugar and a few extra chocolate chips scattered around for garnish. Adding a small bowl of fresh fruit or a yogurt dip on the side creates a nice contrast of flavors and textures that feels special for brunch or a casual party.

These cookies work wonderfully as an afternoon snack, a sweet finish after a weeknight meal, or as something to pack in lunchboxes. I find that they’re best eaten at room temperature or slightly warmed, but refrigeration keeps them fresh for a few days if needed. For portion control, I usually go with medium-sized cookies; they’re just enough to satisfy the sweet tooth without being overwhelming.

Variations

I love how flexible this Easy Chewy Banana Oatmeal Cookies Recipe is to tweak. For example, if you want to make it gluten-free, swapping the all-purpose flour for a 1-to-1 gluten-free baking mix works beautifully—and I always double-check the oats are certified gluten-free to keep it safe.

If you’re looking for a vegan version, you can substitute the butter with coconut oil or a vegan margarine and replace the eggs with flax eggs (a tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 10 minutes). I’ve tried this myself several times, and the cookies stay wonderfully chewy, though they have a slightly different flavor profile.

Flavor-wise, I occasionally mix it up by adding chopped walnuts or pecans for a little crunch or swapping chocolate chips with raisins or dried cranberries for a fruitier twist. I’ve also experimented with baking these cookies at a slightly lower temperature for 12 minutes to get an even softer, almost brownie-like texture, which is incredible if you’re in the mood for something extra indulgent.

Storage and Reheating

Storing Leftovers

I store leftover cookies in an airtight container at room temperature where they stay fresh and chewy for about 3 to 5 days. To keep them at their best, I place a slice of bread inside the container, which helps maintain moisture without making the cookies soggy. Glass or plastic containers both work well; just make sure it’s sealed tight to avoid drying out.

Freezing

You can absolutely freeze these cookies! I recommend placing them on a baking sheet in a single layer to freeze solid for about an hour, then transferring them to a zip-top freezer bag or airtight container. This prevents them from sticking together. They keep well frozen for up to 3 months. When you want to enjoy them, simply thaw at room temperature for 20 to 30 minutes.

Reheating

To bring back that fresh-baked softness, I warm leftover cookies in a 300-degree Fahrenheit oven for about 5 minutes or microwave a cookie for 10 to 15 seconds. Avoid overheating as that can dry them out. Adding a little pat of butter on top before warming also helps restore tenderness, making the cookies taste like they just came out of the oven.

FAQs

Can I use overripe bananas for this recipe?

Absolutely! Overripe bananas are perfect for this recipe because they’re sweeter and softer, which enhances the flavor and moistness of the cookies without needing extra sugar.

Are these cookies gluten-free?

The original recipe is not gluten-free due to the all-purpose flour and oats. However, you can easily make them gluten-free by using a gluten-free baking flour and certified gluten-free oats. This swap doesn’t affect the texture much.

Can I add nuts or other mix-ins?

Yes, adding chopped nuts like walnuts, pecans, or even shredded coconut is a great way to customize these cookies. You could also swap the chocolate chips for dried fruits or butterscotch chips depending on your preference.

What if I don’t have an electric mixer?

You can mix this dough by hand using a sturdy spoon for the wet ingredients and a spatula for folding in the oats and chocolate chips. It might take a bit more elbow grease, but it definitely works just fine!

How can I make these cookies more chewy?

To get even chewier cookies, I recommend slightly underbaking them—pull them out when the edges are set but centers still look a little soft. Letting them cool on the baking sheet also helps maintain that chewy texture.

Conclusion

I genuinely can’t recommend this Easy Chewy Banana Oatmeal Cookies Recipe enough. It’s one of those perfect recipes that’s comforting, easy, and adaptable to whatever you have on hand. Whether you’re a seasoned baker or just starting out, these cookies are foolproof and endlessly satisfying. Give them a try, and I promise they’ll become a new favorite for you too!