In this post, we’ll show you how to make these super moist Banana Oatmeal Chocolate Chip Cookies. These cake-like, fluffy cookies are nicely flavored and textured. They have a banana-bread-like flavor and a muffin top-like texture.
If you’re looking for a way to use up some over-ripe bananas, this primarily pantry staple cookie recipe is perfect for you! Our family loves that these cookies are much different than most of our recipes since they are cakey. If cake-like cookies are your thing, and you love banana bread, then these are for you!
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Sugar – This recipe calls for both light brown sugar and granulated sugar. This combination works really well for baked cookies.
- Butter – You will need softened unsalted butter. The best way to easily soften butter is to leave it out at room temperature for 2 hours. Do not melt this butter in the microwave as it will ruin the cookie consistency.
- Peanut Butter ((optional)) – This can be skipped if you prefer to just use the butter!
- Eggs – Large eggs help to bind the ingredients and give them a fluffy texture.
- Vanilla extract – Helps provide delicious flavor – a little goes a long way.
- Flour – This recipe uses all-purpose flour to bake. At this time I have not tried it with any alternatives.
- Baking soda – To help these cookies to puff up.
- Spices – Cinnamon and nutmeg help flavor these cookies to a perfect banana bread-like flavor.
- Banana – This recipe calls for 3 average-sized ripened bananas. The more specs, the better!
- Oats – You’ll need old-fashion oats or rolled oats for this recipe to work.
- Chocolate chips – Semi-sweet is the perfect flavor to enhance these cookies. If you prefer nuts you could use those instead or in addition to.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Oven – The top oven rack should be adjusted to the center position.
- Measuring Cups & spoons – You will need these common baking tools to measure out your ingredients.
- Large baking sheet – We used a large-sized baking sheet and were able to fit 12 cookies per baked batch.
- Parchment paper – This is a baking must for this recipe. These cookies will stick to your pan if you do not use it.
- Cookie scooper – We use a tablespoon-sized cookie scooper for our cookies to all be consistently sized.
- Mixing bowl – To mix the ingredients together.
- Stand mixer – If you’re able to use a stand mixer, use the paddle attachment for this recipe. If you do not have a stand mixer, you can use a wooden spoon, whisk, and large mixing bowl to prepare this dough.
- Cooling rack – Optional, but helpful for cooling these cookies in-between batches.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Banana Oatmeal Cookies come out perfectly.
This recipe normally calls for all butter, however you can half the butter and use a 1/2 cup of creamy peanut butter in addition. This will alter the flavor so take this into consideration. We have made these both ways and like them each equally.
We used semi-sweet chocolate chips in our recipe. However, you can use dark or milk chocolate chips. You can also increase the add-ins by 1/2 a cup. Mix things up by using nuts like walnuts, pecans, or maybe even raisins or dried cranberries.
We used a blend of light brown and granulated sugar. However, you can use all granulated sugar if that is all you have on-hand.
If you want to store your Banana Oatmeal Chocolate Chip Cookies, just follow these easy steps.
These cookies will last for 3 days when stored in an airtight container at room temperature in a cool, dry place.
To freeze these as raw dough, Add rounded tablespoon-sized dough to a parchment-lined baking sheet. Place the cookie sheet in the freezer, and freeze for 2 hours or until dough balls are completely frozen. Once frozen, add dough balls to an airtight freezer bag and mark the bags with the date (this dough will last up to 30 days for best taste), baking temperature, and time. I would add 1-2 minutes to the bake time for frozen dough balls.
To freeze baked, store cooled cookies in an airtight, freezer-safe bag and freeze for up to 30 days for best taste.
Recipe for Overripe Bananas
- Best Banana Nut Muffins
- Zucchini Banana Bread
- Chocolate Chip Banana Bread
- Banana Oatmeal Cups
- Mini Banana Cream Pies
Follow the recipe below to make Banana Oatmeal Chocolate Chip Cookies! This recipe makes 24 cookies, but you can adjust the recipe card for other serving sizes.
Banana Oatmeal Chocolate Chip Cookies
- Large Baking Sheet
- parchment paper
- Measuring Cups & spoons
- mixing bowl
- stand mixer
- ½ cup light brown sugar
- ½ cup granulated sugar
- 4 tablespoons butter softened
- ½ cup peanut butter Optional **use 8 tablespoons of butter if you want to skip this ingredient**
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- 1½ teaspoons ground cinnamon
- 3 ripe bananas mashed (1 ½ cups)
- 2 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375° F. Line a large baking sheet with parchment paper.
- In a medium bowl, cream together the butter, peanut butter, and sugars. Mix in the eggs and vanilla extract. In a separate bowl, sift the flour, baking soda, cinnamon, and nutmeg; add it to the creamed butter mixture. Fold in the mashed banana, oats, and chocolate chips until blended.
- Using a tablespoon-sized cookie scoop, add rounded tablespoons of dough to the parchment-lined baking sheet leaving 2 inches between each ball of dough. Bake for 10-12 minutes on the center oven rack. Cookies will be puffy, and golden-brown.
- Cool cookies on a baking rack and repeat the baking process.