These Banana Oatmeal Chocolate Chip Cookies are the perfect blend of chewy and wholesome, combining the natural sweetness of ripe bananas with the heartiness of oats and the richness of chocolate chips. They make a delicious and satisfying treat for any time of day!
Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
How to Make Banana Oatmeal Chocolate Chip Cookies
Step-by-Step Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
2. Cream the Butter and Sugars:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.
3. Add the Bananas, Egg, and Vanilla:
Beat in the mashed bananas, egg, and vanilla extract until everything is well combined. The mixture may look a bit curdled, but that’s normal.
4. Mix the Dry Ingredients:
In another bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the banana mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the Chocolate Chips:
Gently fold in the chocolate chips, ensuring they are evenly dispersed throughout the dough.
7. Shape the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread slightly during baking.
8. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
9. Cool the Cookies:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and ensures they maintain their chewy texture.
Helpful Tips
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Overripe bananas with brown spots are ideal.
- Add-ins: Feel free to customize these cookies by adding in nuts, dried fruit, or even a dash of cinnamon for extra flavor.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend, and ensure your oats are certified gluten-free.
Can I use quick oats instead of rolled oats?
You can, but the texture will be slightly different. Rolled oats give a chewier texture, while quick oats will make the cookies a bit softer.
How can I make these cookies vegan?
Replace the butter with a plant-based margarine, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use dairy-free chocolate chips.
Nutrition Information
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Calories: Approximately 180 per cookie
Enjoy these Banana Oatmeal Chocolate Chip Cookies as a snack, dessert, or even a quick breakfast on the go!