Banana Oatmeal Chocolate Chip Cookies
A Soft, Chewy, and Comforting Treat
Introduction
Banana Oatmeal Chocolate Chip Cookies combine the natural sweetness of ripe bananas, the wholesome heartiness of rolled oats, and the irresistible indulgence of melting chocolate chips. These cookies are soft, chewy, and comforting, perfect for breakfast on the go, a post-workout snack, or a sweet treat with your afternoon coffee.
What makes them special is how they bring together three classic favorites—banana bread, oatmeal cookies, and chocolate chip cookies—into one perfect bite.
Ingredients (Makes about 24 cookies)
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional but recommended)
- ½ teaspoon salt
- 1 ½ cups old-fashioned rolled oats
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
Mix-ins:
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
Step 1 – Prep
- Preheat oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
Step 2 – Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and oats. Set aside.
Step 3 – Cream Butter & Sugar
- In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).
- Add egg and vanilla; beat until well combined.
Step 4 – Add Bananas
- Mix in mashed bananas until incorporated (batter will be slightly loose).
Step 5 – Combine
- Gradually stir in dry ingredients until just combined.
- Fold in chocolate chips and nuts (if using).
Step 6 – Scoop & Bake
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are set.
Step 7 – Cool
- Let cookies cool on baking sheet for 5 minutes before transferring to wire racks.
Methods
- Creaming Method: Ensures light, tender cookies.
- Banana Mash Technique: Use very ripe bananas for best sweetness and moisture.
- Chilling Option: Chill dough for 30 minutes before baking for thicker cookies.
History
Oatmeal cookies date back to the late 1800s, originally promoted for their “health benefits” by Quaker Oats. Banana bread surged in popularity during the Great Depression as a way to use overripe fruit. Chocolate chip cookies, invented by Ruth Wakefield in the 1930s, became an American classic. This recipe is a delicious fusion of all three traditions.
Benefits
- Wholesome Ingredients: Oats add fiber and nutrients.
- No Waste: Great way to use overripe bananas.
- Customizable: Swap chocolate for dried fruit or nuts.
- Perfect Anytime Snack: Great for breakfast or dessert.
Formation (Serving Ideas)
- Serve warm with a glass of cold milk.
- Crumble over vanilla ice cream for a dessert twist.
- Pack in lunchboxes for a midday treat.
Conclusion
These Banana Oatmeal Chocolate Chip Cookies are soft, flavorful, and brimming with homemade comfort. They take the best parts of banana bread, oatmeal cookies, and chocolate chip cookies, combining them into something you’ll bake over and over again.
For the Lovers
- Banana Lovers: Moist, naturally sweet flavor in every bite.
- Chocolate Lovers: Melty, rich chips that make the cookie irresistible.
- Oat Lovers: Hearty texture and nutty undertones.
Methods (Again)
- One-Bowl Shortcut: You can mix everything in one bowl for less cleanup.
- Healthier Swap: Replace half the butter with applesauce or Greek yogurt.
- Freezer Friendly: Freeze dough balls for fresh cookies anytime.
Conclusion (Again)
Whether for breakfast, a snack, or dessert, Banana Oatmeal Chocolate Chip Cookies hit the sweet spot between indulgence and wholesomeness. Soft, chewy, and loaded with flavor—they’re bound to become a household favorite.Chocolate Chip Cookies