These Banana Oatmeal Chocolate Chip Cookies are soft and pillowy, almost like a muffin, and perfectly sweet thanks to ripe bananas and decadent chocolate chips studded throughout!
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Earlier this week, I got a craving for cookies. But it was a specific cookie, in fact. It was my favorite Banana Oatmeal Chocolate Chip Cookies.
You see, this recipe is probably one of the first that I wrote, way back in August of 2010 (but I’m now updating and republishing the original post because the old one was just…not good. However, it appears I may have messed up something with the link to the original, so I still need to figure out what I did wrong?!).
Anywho…
These cookies are special because they’re unlike your traditional, butter-laden chocolate chip (<—not that there is ANYTHING wrong with those, by the way).
They’re soft and pillow-like, almost like a muffin top, if you will?
And while they are delicious fresh out of the oven (what cookie with gooey, melting chocolate ISN’T?!), my favorite way to eat them is actually out of the freezer.
Is that crazy?
Crazy or not, I can’t blame it on the pregnancy because I’ve been eating them that way for years now. And I’m so excited I finally found the time to make them again this week, after failed attempts the past, oh I don’t know, 3-4 weeks? I had bananas that were ripe…ripe…really ripe…then woah, way too nasty and needed to be thrown away. Luckily, I caught ‘em just in time this week.
And an added bonus? I like to call these healthy because they have oats in them. And only, like, 2 tablespoons of butter (but again, let’s not hate on the butter). And chocolate, which is totally healthy, right? (double bonus if you get some dark chocolate chips/chunks!).
Sweet Tooth, Sweet Life
Yields Approx 2 dozen cookies
These Banana Oatmeal Chocolate Chip Cookies are soft and pillowy, almost like a muffin, and perfectly sweet thanks to ripe bananas and decadent chocolate chips studded throughout!
10 minPrep Time
12 minCook Time
22 minTotal Time
Save RecipeIngredients
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/4 cup sugar
- 1/2 cup brown sugar
- 2 medium, overripe bananas, mashed
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups oats
- 1 cup chocolate chips (or 3/4 cup mini chocolate chips)
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, sugars, and banana until combined. Beat in the egg and vanilla extract. Gradually add in the flour mixture until thoroughly mixed. Stir in the oats and chocolate chips. (Dough will not be very stiff.)
- Drop dough by tablespoonfuls onto a baking sheet sprayed with non-stick cooking spray. Bake for 11-14 minutes until set and lightly brown. Let the cookies cool for about 5 minutes on the pan, then transfer to a wire rack to cool completely. ENJOY!
And just for fun, here’s a snippet from the old post because it’s still fun to look back on and see the difference in almost 6 years. 😉
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Original Post Snippet (August 2010)
I got the itch again to do some baking today, and since I had some ungodly looking bananas to use up, I had a perfect window of opportunity. As you are probably aware, my baking has pretty much been consumed by cupcakes lately, so I wanted to switch things up. Normally, when I think of baking with bananas, it’s usually in a loaf or cupcake form. But oh no, not today. It was time for this girl to get some cookies in her life.
I absolutely LOVE these cookies because they taste so very similar to banana bread, but feel like a cookie. The inside of the cookie is soft and moist, which goes perfectly with the slight crispiness of the edges.
I definitely enjoyed two of these directly out of the oven…and I anticipate a couple more in my future. 😉
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