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Banana oatmeal cookies are soft, chewy and studded with chocolate. Pair them with a mug of your favorite coffee for breakfast or serve them up for dessert!
We are absolutely cookie people in our house.
From no bake cookies and Grand Floridian chocolate chip cookies to these banana oatmeal cookies, cookies have been a love affair that’s gone on here at MBA for…well, let’s just say it’s been a long time.
And I have no intention of stopping any time soon. After all, you can never have too many incredible cookie recipes up your sleeve!
Soft and Chewy Banana Oatmeal Cookies
While I am not claiming these banana oatmeal cookies are the least bit healthy (because hello, sugar and butter), I am claiming that they are delicious.
They have the perfect amount of banana flavor and a lovely chewy texture thanks to the oats. The chocolate chips are just an added bonus.
Everyone who tried these banana oatmeal cookies thought they tasted a lot like banana bread, but obviously with an entirely different texture. We dig that around here.
If you love Dominique Ansel’s banana bread but are craving cookies, not a quick bread, then this is the recipe for you.
I will say that the oats almost make them seem like a breakfast cookie, so they are all kinds of amazing with a cup of coffee or tea first thing in the morning.
Just keep in mind that these banana oatmeal cookies have a softer texture than a traditional oatmeal raisin cookie. If you’re not a fan of oatmeal cookies, my favorite chocolate chip cookies might just become your favorite, too.
How to Make Banana Oatmeal Cookies
These cookies are a fantastic way to use up those super ripe bananas sitting on your counter right now. (And if you still have any bananas left over, try making my banana pudding cheesecake!)
Ingredients you’ll need
To make these banana oatmeal cookies, you will need:
- 1/2 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 3/4 cup mashed ripe bananas (from about 2 medium bananas)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 1/4 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
If you don’t have old-fashioned oats, quick-cooking oats will work, too. The texture of the final cookies just won’t be quite as chewy.
Do NOT use instant oats!
If you don’t like chocolate chips, you can use 1 cup of chopped nuts, such as pecans or walnuts, instead. Or you could even use a combination of chopped nuts and chocolate chips to really go over the top!
If you still have ripe bananas leftover that you need to use, try making sourdough banana bread or banana bundt cake with chocolate ganache.
Making this recipe
To make the banana oatmeal cookie dough, use a mixer to beat the butter and sugar until light and fluffy. This will take at least 3 minutes.
Use a spatula to scrape the sides of the bowl, then mix in the egg until well combined, followed by the mashed banana and vanilla extract.
In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon. Slowly add this mixture to the banana mixture until just combined.
Scrape down the sides of the bowl and stir in the oats and chocolate chips. Mix until just combined.
Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto parchment-lined baking sheets. Make sure to leave about 2 inches of space between the cookies.
Use the bottom of a drinking glass to gently press down the tops of each cookie. Wetting the bottom of the glass will help keep the dough from sticking to the glass as much.
Bake the cookies at 350°F for 11-13 minutes, or until the tops are dry and the edges are golden. I like mine a little undercooked, so I tend to bake mine for 9-10 minutes.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Helpful Resources
- Before getting started, make sure you know how to measure flour and how to cream butter and sugar correctly. Understanding these two important concepts will help your banana oatmeal cookies to turn out perfect every time.
- Ran out of brown sugar? Don’t panic. Learn how to make a brown sugar substitute to use in this recipe instead.
- If your brown sugar hardened in the pantry, check out my post on how to soften brown sugar and save yourself a trip to the grocery store.
- If you forgot to set out your butter ahead of time, I have several tips on how to soften butter quickly.
Recipe FAQs
Yes, you can use an equal amount of quick-cooking oats in place of the old-fashioned oats. Do not use instant oats, though!
If you use quick oats, the final texture of the cookies may not be quite as chewy but they will taste just as delicious.
If you don’t care for chocolate chips, try substituting them for chopped nuts (such as pecans or walnuts) or even dried cranberries. Even butterscotch chips would be delicious!
Store banana oatmeal cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Since the banana makes them more moist than your typical cookie recipe, the refrigerator is the best place to store them for a longer period of time.
Banana Oatmeal Cookies
Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- ¾ cup mashed ripe bananas about 2 medium
- 1 ½ teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 ¼ cups old fashioned oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl and mix in the egg until fully incorporated. Scrape down the sides of the bowl again and add in the mashed bananas and vanilla.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
- Gradually add the flour mixture to the banana mixture and mix until just combined.
- Scrape down the sides of the bowl and stir to recombine.
- Stir in the oats and chocolate chips and mix until incorporated.
- Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto prepared cookie sheets leaving about 2 inches between each cookie. Use the bottom of a drinking glass to gently press the tops of each cookie (wet the bottom of the glass to keep the dough from sticking).
- Bake in preheated oven for 11-13 minutes, or until the tops are dry and the edges are golden.
- Allow the banana oatmeal cookies to cool on the cookie sheets for 5 minutes before removing them to a wire rack to cool completely.
Video
Notes
- Before getting started, make sure you know how to measure flour and how to cream butter and sugar correctly. Understanding these two important concepts will help your banana oatmeal cookies to turn out perfect every time.
- Ran out of brown sugar? Don’t panic. Learn how to make a brown sugar substitute to use in this recipe instead.
- If your brown sugar hardened in the pantry, check out my post on how to soften brown sugar and save yourself a trip to the grocery store.
- If you forgot to set out your butter ahead of time, I have several tips on how to soften butter quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very easy to make had all things on hand I would make these again. I had to make adjustments with the flour (high altitude), I am learning with recipe baking websites I need to make the adjustments my self.