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+ servings
Banana Chocolate Chip Cookies stacked in a white bowl with scattered chocolate chips around.
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5 from 4 votes

Banana Oatmeal Chocolate Chip Cookies

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Keyword: Banana oatmeal chocolate chip cookies, Banana oatmeal cookies, oatmeal banana cookies
Servings: 24 cookies
Calories: 228cal
Author: Amy Desrosiers
Cost: $3

Equipment

  • oven
  • Large Baking Sheet
  • parchment paper
  • Measuring Cups & spoons
  • mixing bowl
  • stand mixer

Ingredients

  • 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
  • teaspoons ground cinnamon
  • 3 ripe bananas mashed (1 ½ cups)
  • 2 cups old-fashioned oats
  • 1 cup semi-sweet chocolate chips

Instructions

  • 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.

Notes

Nutritional values may vary and are meant to be a guide.
ROOM TEMPERATURE
These cookies will last for 3 days when stored in an airtight container at room temperature in a cool, dry place.
FREEZER
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.

Nutrition

Serving: 1cookie | Calories: 228cal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 122mg | Potassium: 146mg | Fiber: 2g | Sugar: 13g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg