Banana Bread Oatmeal Chocolate Chip Cookies

You can only bake banana bread so many times before you need a change. With yet another set of ripe bananas ready for baking, but tired of endless loaves of banana bread, I decided it was time for a something new.

So, I started thinking – how else can I use my ripe bananas? Not muffins, those are just convenient bread slices. But… how about what I do best – cookies!

I decided I wanted banana bread chocolate chip cookies – combining two of my favorite treats. But I decided to go one step further by utilizing oats into the cookies as well, for something akin to a breakfast cookie.

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This recipe is an ooey, gooey mess, but it turns out the most moist, soft cookies! And they’re chocolatey too – with a generous helping of chocolate chips, it’s like eating your favorite chocolate chip cookie, then realizing there’s banana flavor there too. Spices add flavor, and flavor is king, so I chose a spice blend that highlights banana flavor with the chocolate chips.

Oh, and I have I mentioned, this is a no-chill cookie dough? The dough comes together quickly and can go straight into the oven. I use a large cookie scoop to make large, thick cookies. The dough doesn’t spread, so I fit about 12 to a cookie sheet.

This recipe works for quickly creating a large amount of cookies – great for planning ahead or special occasions. You can also freeze these cookies, simply store them in an airtight container for up to 3 months. Thaw in the fridge before bringing to room temperature.

Need a smaller batch? See the bottom for a small batch recipe. Instructions remain the same.

Inspired by banana bread oatmeal cookies from Simply Home Cooked.


Banana Bread Oatmeal Chocolate Chip Cookies

Yields 50-56 cookies

Ingredients

  • 1 ½ cup unsalted butter, room temperature

  • 1 ¼ cup (250 g) brown sugar

  • ¾ cup (150 g) granulated sugar

  • 2 tsp vanilla extract

  • 1 ½ cup mashed bananas (about 3 medium bananas)

  • 3 eggs, room temperature

  • 2 ¼ tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp cloves

  • 1 ¼ tsp baking soda

  • ½ tsp salt

  • 3 cups (375 g) all-purpose flour

  • 4 ½ cups (360 g) old fashioned oatmeal

  • 2 ½ cups (560 g) semi-sweet chocolate chips

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Instructions

Preheat oven to 370° F. Line cookie sheets with parchment paper and set aside.

In a medium bowl, combine flour, baking soda, salt and spices. Set aside.

In a large bowl, mix together the butter and sugars until light and fluffy. Add the eggs, one at a time, until fully incorporated.

Add in bananas and vanilla and mix on medium until incorporated.

Slowly add the dry mixture to the wet ingredients. And mix on low until just combined. Be careful not to overmix.

Add the oatmeal and chocolate chips and gently stir until combined.

Using a large cookie scoop, scoop batter onto prepared cookie sheets. Bake at 370° F for 10-13 minutes, until the edges are set and the center no longer looks gooey. Allow to cool for at least 5 minutes on baking sheet before transferring to a wire rack to cool completely.

Small Batch Recipe

Yield: 15-20 cookies

  • ½ cup unsalted butter, room temperature

  • ½ cup (100 g) brown sugar

  • ¼ cup (50 g) granulated sugar

  • 1 tsp vanilla extract

  • ½ cup mashed bananas (about 1 medium bananas)

  • 1 egg, room temperature

  • ¾ tsp cinnamon

  • ¼ tsp nutmeg

  • 1/8 tsp cloves

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 cup (125 g) all-purpose flour

  • 1 ½ cups (120 g) old fashioned oatmeal

  • 1 cup (224 g) semi-sweet chocolate chips

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Skillet Brownie (for 2)

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Hefeweizen Banana Bread