These Chocolate Chip Banana Oatmeal Cookies are a delightful combination of chewy oats, ripe bananas, and gooey chocolate chips. With a texture that’s soft and slightly cakey, these cookies are the perfect treat for when you want something sweet but also a bit wholesome. The banana flavor shines through and pairs wonderfully with the warmth of cinnamon and the richness of semi-sweet chocolate. Perfect for breakfast on the go, a midday snack, or a dessert, these cookies are sure to become a family favorite.
Ingredients:
- 1 large egg
- 2 small/medium or 1 extra-large ripe bananas (about 1/2 heaping cup mashed banana)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened (1/2 of 1 stick)
- 2 teaspoons vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats*
- 1 1/4 cups all-purpose flour
- 1/2 to 1 teaspoon cinnamon (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
Instructions:
- Prepare the Dough:
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric mixer), combine the egg, whole bananas, brown sugar, granulated sugar, softened butter, and vanilla extract. Beat on medium-high speed for about 4 minutes until well mixed. The mixture will be slightly chunky and runnier than traditional cookie dough due to the bananas.
- Incorporate Dry Ingredients:
- Stop the mixer and scrape down the sides of the bowl. Add the oats, flour, cinnamon (if using), baking soda, and salt. Beat on low speed until just combined, about 1 minute.
- Add the Chocolate Chips:
- Stop the mixer again, scrape down the sides of the bowl, and add the chocolate chips. Mix on low speed until just incorporated, about 30 seconds.
- Form the Dough Balls:
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Place the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Chilling is essential as it firms up the dough, preventing the cookies from spreading too much during baking.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat or parchment paper, or spray with cooking spray.
- Place the chilled dough mounds on the prepared baking sheet, spacing them at least 2 inches apart (about 8 cookies per sheet).
- Bake for about 13 minutes for soft cookies, or slightly longer if you prefer them more well-done. The edges should be set, but the centers may still appear slightly undercooked, pale, and glossy.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for about 10 minutes before serving. This helps them firm up and develop their texture. No need to transfer them to a cooling rack—letting them cool on the sheet will do the trick.
Tips:
- Banana Ripeness: The riper the bananas, the sweeter and more pronounced the banana flavor will be. Look for bananas with plenty of brown spots.
- Chilling the Dough: Don’t skip the chilling step. The dough needs time to firm up to prevent excessive spreading during baking, ensuring thick, chewy cookies.
- Customization: Feel free to mix in nuts, dried fruit, or swap the chocolate chips for white chocolate or dark chocolate for a different flavor profile.
Enjoy these Chocolate Chip Banana Oatmeal Cookies as a comforting and delicious way to use up those ripe bananas sitting on your counter!
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