Banana Oatmeal Chocolate Chip Cookies
These banana oatmeal chocolate chip cookies are soft, chewy, and delicious, combining flavors of banana bread and chocolate chip cookies.
Equipment
- baking sheet
- parchment paper
- Electric Mixer
- cookie scoop
Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ripe bananas about 1 cup mashed
- 2 cups all-purpose flour plus more if needed
- ¾ teaspoon fine sea salt see notes
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 cup old-fashioned oats
- 1 to 1 ½ cups chocolate chips I prefer semi-sweet
- ½ cup chopped nuts optional
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric mixer. Mix in the egg and vanilla and stir until combined. Mix in the mashed bananas.
- Mix in the flour, oats, salt, baking soda, and cinnamon until combined. Be careful not to over-mix. If the dough appears too sticky, add 1 to 2 tablespoons of flour.
- Fold in the chocolate chips and refrigerate until ready to bake.
- Using a medium cookie scoop, scoop cookie dough about 2 inches apart onto a baking sheet. Press in a few chocolate chips to the tops of the cookies, if desired. Bake for 11 to 12 minutes, or until the bottoms are golden brown.
- Let cool on pan for 5 minutes before transferring to a cooling rack. Sprinkle with flake sea salt, if desired. Serve warm or cool.
Notes
Store in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 90mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg
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