Banana Oatmeal Chocolate Chip Cookies

this recipe!

If you love chewy oatmeal cookies, then this is the cookie for you. These banana oat cookies highlight the natural sweetness of overripe bananas.

This easy recipe is a great way to put overripe bananas to good use and will satisfy your sweet tooth with plenty of chocolate.

This is such a simple recipe. With just a few steps and basic ingredients, these cookies are sure to satisfy your craving for a tasty cookie.

If you love banana bread and chocolate chip cookies, then you are in for a treat.

You know, some days you're just looking for something different in a cookie - try this one! Although I wouldn't call them a breakfast cookie, they do taste delicious with a cup of coffee!

Soft and chewy with slightly crispy edges, these cookies have a great chewy texture and flavour to match. Once you make this cookie recipe, you're going to want to make a second batch!

A full list of ingredients with the amounts required can be found in the recipe card at the bottom of this page.

These are a few notes about specific ingredients:

• butter and eggs should be at room temperature, with the butter softened for this recipe.
• banana skin should be nicely browned with brown spots to produce a sweet flavour in these cookies.
• quick oats are perfect in the recipe. If you're going to use the old-fashioned oats, give them a quick pulse in the food processor first to break them down a little. About five pulses should do. They are a great alternative if you love chewy cookies.
• change up the chocolate chip flavours by using semi-sweet chocolate chips, dark chocolate chips or milk chocolate chips.

Preheat oven to 350°F. Line cookie sheet with parchment paper. Mash bananas and set aside.

In a large bowl, or bowl of a stand mixer fitted with paddle attachment, combine mashed banana, brown sugar, butter, granulated sugar and vanilla. Beat for one minute on medium speed until well combined.

Next, add in the egg and beat until well combined.

In a separate, medium-sized mixing bowl, combine all-purpose flour, rolled oats, baking soda and salt. Stir well to combine.

Gradually, add dry ingredients to butter mixture, beating on low speed just until combined.

Add in chocolate chips and mix in on low speed until combined.

Drop cookie dough by heaping tablespoonful onto a greased or parchment paper-lined baking sheet. The best thing to use is a cookie scoop if you want uniform cookies.

Bake in 350°F oven for 12 to 15 minutes. Edges should be golden brown and cookies should be baked through completely.

Transfer cookies to wire rack to cool.

Store cooled cookies in an airtight container or ziplock bag for up to 3 three days.

To freeze cookies, place in freezer storage container and line cookies between sheets of parchment paper or waxed paper for up to two months. They're a great cookie to have on hand for breakfast snacks. Thaw them for at least one hour and enjoy them at room temperature.

Yes. Add ¼ cup chopped pecans to these cookies for a delicious nutty flavour.

Yes, substitute coconut oil for the butter using a 1:1 ratio.

If you love peanut butter, slather some on the flat side of a cookie and enjoy with a cup of coffee or tall glass of milk!

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