Description
These Easy Chewy Banana Oatmeal Cookies are a delightful treat combining the natural sweetness of ripe bananas with hearty old-fashioned oats and rich semisweet chocolate chips. Perfectly soft and chewy, they make a wholesome snack or a sweet addition to any dessert table.
Ingredients
Wet 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
Dry Ingredients
- 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
Instructions
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer to combine 1 cup softened butter, 3/4 cup golden brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Add Bananas, Eggs, and Vanilla: Mash 2 ripe bananas with a fork or potato masher and add them to the butter mixture along with 2 eggs and 1 teaspoon vanilla extract. Beat on medium speed until well combined and smooth.
- Sift and Mix Dry Ingredients: Hold a fine-mesh sieve over the bowl and sift in the 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Gently mix the dry ingredients into the wet ingredients at low speed until just incorporated.
- Add Oats and Chocolate Chips: Fold in 3 cups old-fashioned rolled oats and 1 cup semisweet chocolate chips using a spatula, ensuring an even distribution without overmixing.
- Prepare Baking Sheet and Scoop Dough: Line a baking sheet with parchment paper and use a medium cookie scoop to drop mounds of cookie dough onto the sheet. Optionally, shape dough balls with your hands or add extra chocolate chips on top for decoration.
- Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 8-9 minutes until the edges are set but the centers remain soft. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overbake to maintain chewy texture; cookies will firm up as they cool.
- Optional: substitute semisweet chocolate chips with walnuts or raisins for variety.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls is possible; thaw before baking and add a minute or two to baking time if baking frozen.
