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The perfect way to use overripe bananas is these Chocolate Chip Banana Oatmeal Cookies.
These cookies are so chewy and soft!
We even froze half the batch and ate them a week or two later and they were just as good.
Recipe Ingredient Notes
To make Chocolate Chip Banana Oatmeal Cookies, you will need the following ingredients:
- All Purpose Flour
- Salt
- Baking Soda
- Butter
- Granulated Sugar
- Brown Sugar
- Egg
- Vanilla Extract
- Ripe Banana (about 1 large)
- Old-fashioned Rolled Oats
- Chocolate Chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Chocolate Chip Banana Oatmeal Cookies
- Preheat oven to 375 ℉.
- Whisk together flour, salt, and baking soda in a small bowl and set aside.
- Place butter and sugars into a mixing bowl and beat on medium speed until pale and fluffy.
- Reduce speed to low. Add egg and vanilla and mix until combined.
- Mix in banana. Add flour and mix until just combined. Stir in oats and chocolate chips.
- Using a 1 ½-inch ice cream scoop or cookie scoop, drop dough onto baking sheets spacing about 2 inches apart. Bake cookies until golden brown and just set, about 12 to 13 minutes.
Storing Suggestions
If you manage to not eat the whole tray of cookies immediately, these Chocolate Chip Banana Oatmeal Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Chocolate Chip Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Cake Batter Chocolate Chip Cookies
- Chocolate Chip Mug Cookie
- Chocolate Chip Pudding Cookies
- Oatmeal Chocolate Chip Peanut Butter Cookies
Chocolate Chip Banana Oatmeal Cookies
These Chocolate Chip Banana Oatmeal Cookies are easy to make and full of flavor. For a chocolate fix, we recommend these delicious cookies.
Serving cookies
Ingredients
- 2 cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 egg
- 1 ½ teaspoon vanilla extract
- ½ cup mashed ripe banana, (about 1 large)
- 1 cup old-fashioned rolled oats
- 2 cup chocolate chips
Instructions
- Preheat oven to 375 ℉.
- Whisk together flour, salt, and baking soda in a small bowl and set aside.
- Place butter and sugars into a mixing bowl and beat on medium speed until pale and fluffy.
- Reduce speed to low. Add egg and vanilla and mix until combined.
- Mix in banana. Add flour and mix until just combined. Stir in oats and chocolate chips.
- Using a 1 ½-inch ice cream scoop or cookie scoop, drop dough onto baking sheets spacing about 2 inches apart. Bake cookies until golden brown and just set, about 12 to 13 minutes.
Notes
We recommend placing them in an air-tight storage container and putting them in the fridge.
Nutrition
Calories: 141 kcal · Carbohydrates: 20 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 175 mg · Potassium: 45 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 189 IU · Vitamin C: 1 mg · Calcium: 10 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Oh! These sound good! Bananas go bad so quickly here, my freezer is full.
These Choc. Chip Banana Oatmeal Cookies look so yummy. I will be making them for my grandchildren this weekend. You have lots of yummy things. Thank you, Cindy
What a great flavor combo… These sound scrumptious!
Fun! Can’t wait to try these! Pinned it, glad I found your blog!!
Never thought of putting banana in my cookies. Cool!
I made these today and substituted white chocolate chips, because that?s all I had on hand. They were terrific! Love all that banana flavor. My kids were eating them before they cooled.
OMG!!! OMG!!! These are amazing!! I just took a bite of my first one still warm from the oven. One problem, I doubled the batch not thinking about my son being out of town for the weekend! I see much time on the eliptical for me!
These look amazing!! You guys are killing my feeble attempts at a diet though! 🙂 Great to know that they freeze well, too. Thanks so much!
These are great! Here in New Zealand our cookies are traditionally hard and may a cookie recipe I have tried has been no good. I will be making these again. Thanks for sharing.
I made these one night last week, immediately after finding your recipe on Pinterest…at about 10pm! They were delicious!! will be making them again 🙂
These are great with white chocolate chips as well! Next time I’m going to try Peanut Butter chips too 🙂 Thanks for the recipe!
Q: How do you typically store these? I feel like they may go bad if not eaten within a few days (which I’m sure we won’t have trouble doing!)
Hi Anglayne!
I just store them on my counter in an airtight container or in a freezer bag in my freezer. They are great even after being in the freezer for days and then being thawed!
Just made these and they are the BEST cookies ever! Thanks for the recipe! You guys have some great ones! Me and my sister love baking your desserts together. 🙂
Just made these and they are the BEST cookies ever! Thanks for the recipe! You guys have some great ones! Me and my sister love baking your desserts together. 🙂
After baking a storm already, I didn’t feel like dealing with cookies, so I spread this out in a shallow pan lined with parchment paper, baked for 10 min – ah.may.zing!!! These are going to be great treats in the Fab Five’s lunch boxes !!!
I don’t see where it says how many cookies this makes…
These were delicious!! I added some diced walnuts. Yum…
This is our second time making them. It is unanimous that these are the best cookies ever! Thanks so much. We love them.
Can i substitute the butter for unsweetened applesauce?
I have made these several times and my family loves them. I am having a problem though, and hope you can help. My cookies don’t flatten and look nothing like yours. They pretty much stay the same shape as the scooper I use and are very cake like. What am I doing wrong? I’d appreciate any help.
These are amazing. I think I like them better than plain CC ccookies now. I used salted butter bc it’s what I had. I added just a touch less salt. My 4 yr old son loves to bake with me. So it’s nice to have a cookie that doesn’t just have chocolate chips but the oatmeal and banana. Yum-O!!
Hi Anna!
I am so sorry about that! It may have something to do with elevation or humidity of where you live. I am so sorry I am not more help! You could try adding a little less flour to help them flatten out.
These are great! I made them this weekend using Guittard super cookie chips. Delicious! I’ll be making them again for my staff meeting this week 🙂
These really were delicious and the banana flavor was just right. however, they were a tad too sweet and I didn’t even add the whole amount of chocolate chips. Next time will definitely cut back sugar!
I made these today and they are perfect! So yummy! Thanks for the recipe!
Made these today!
Yum!
http://mrskstreasurehunt.blogspot.com/2013/03/six-sisters-stuff-cookbook-chocolate.html
Substituting butterscotch chips is another option. I made them for the field hockey team i coach and they loved them!!
Thanks, they look delicious. I’m going to bake them leaving out the egg and see how they turn out.
Easy, peasy! Love these cookies. Not too sweet but delicious. I did use 1C choco chips and that worked out just fine.
Makes exactly 36 for me.
I just made these a little earlier & unfortunally I had the same problem as Anna. Mine came out very cake-ish & dry. The idea was great and the batter was delish but I didnt care for the cookies for that reason bc i like chewy! I am no baker though so I am sure I went wrong somewhere 🙂
These were wonderful- I made them for “Santa” with my young son for Christmas. I like the banana combination but my husband doesn’t- he enjoyed these cookies because the flavor of the banana was not too strong. Thanks so much for the recipe.
Just made these and they are absolutely delicious!!!! Thanks for this wonderful recipe!
I made these last night for my kids, they were delicious, and the kids loves them. They kind of remind me of banana bread.
They are hot out of the oven and are great!. Mine seemed a little thin (could be because I didn’t measure the banana!) so I just added more oats. They are going to be fabulous for my pot-luck luncheon at work tomorrow
Just made these and they are delicious! As with a great recipe, I did a little substitute, 1/2 coconut oil with butter. They turned out great! I am going to hide them from myself, can’t just eat 1 or 2 or 3. Soo Good!!!
I made these cookies last week! Since then I’ve saved the recipe to my Pinterest, to a word document (so I will never lose it), printed it out and put it in my FAVES RECIPES collection and added to my blog (hope you don’t mind) http://panopticpiecesofachillypepper.blogspot.ca/2014/08/keeping-up-with-all-things-bad.html
I have tried other cookies with similar recipes but none compare to the final chew of these! DELISH!
The only change I made was using my homemade, no sugar/sweetener, from my apple trees apple sauce for the 1/4 cup of sugar. Fab! Very addictive morsels of maharvelous, dahlings 😉
These will be made A LOT! No other banana cookie that I’ve made compares to this one.
I found two great banana recipes keepers the same day. THAT is unheard of!
Hi ChillyP! You made our day with your sweet comment! So glad you have finally found your banana cookie recipe! 🙂
Was looking thru Pintrest a few weeks back, and paniced when ur recipe wasnt on my page. Glad I found you again. Am trying these cookies today. Thanks Sisters!
Just made them and can’t wait to have one or two (three, four)!
I made these and would prefer a stronger banana flavor. I got exactly 4 dozen cookies.
Made these last night and they are GREAT! Using 1/2 cup of banana gave the cookies the perfect amount of banana taste. Might try these again using raisins instead of chocolate chips.
Hi, I just tried this recipe, like a couple others my cookies didn’t flatten. Made me feel terrible. But the cookies are very good. There has to be a reason for them not to flatten. If anyone has a tip I would kindly appreciate it. I think I will research online :). Happy Holidays to You and your Family
Thankfully, Diane
Hands down the best cookies EVER. I subbed out half the chocolate for pecans, and it is amazing!
I loved these. Made them today. I didn’t mind that they were not flat. I like a thick/chewy cookie. I used applesauce in place of 1/4 c of the butter. I will use coconut oil next time. Maybe a tad bit more banana too.
These have been a favorite at our house for YEARS! Add 1 tsp cinnamon and 1/4 tsp nutmeg to this recipe. YUMMO!! I love all of your recipes 🙂
Mine often are not flat, I think I add too much flour. If one pan doesn’t flatten out, I sometimes flatten them by hand and that works.
Hi,
A quick question: Do I use quick cooking oats or the regular?
These sound great and I have a cookie exchange today and didn’t like the way my first cookies (different cookie) turned out.
Thank you,
Erin
We used quick oats but either one will work.
Anybody try them without the oats?
One of the easiest most delicious cookies I have tried and I’ve made plenty of different recipes but this one is the best
These are absolutely delicious and easy to make. My 8 year old made them!
So, I decided to make this recipe as a substitute for banana bread since I have a bajillion bananas to use up. I made this recipe three times in one night before I found a version I liked the best. The first version I cut down on the butter and did half butter/half applesauce. The result was a cookie that had more of a consistency of a muffin. Tasty, but not exactly what I was looking for. The next version was all butter; however, with the amount of oats in it, it still was a little on the cakey side. Still tasty, but, again not what I was looking for. The third and final batch was all butter, no oatmeal whatsoever. This is the batch I like the best, the consistency came out how I wanted with the added bonus of the banana flavor. If I were to make this with oatmeal again, I would personally cut back. Also, if you’re having trouble with them not spreading make sure you wait ten minutes after the oven has pre-heated to make sure the oven has completely reached temperature. Also, my cookies didn’t spread as much as I hoped when I had the oatmeal in them. I used quick oats, which may have been the problem. The cookies spreaded out like they should when I didn’t add the oats. If you live at a lower altitude, this may not be a problem for you.
Made these this morning- they are delicious! The only change I made was to add another banana. They will definitely be a part of my regular rotation.
Looks delicious! How many cookies does this recipe make?
It makes around 24 cookies. You can always scoop the dough out into smaller or larger amounts depending on how many cookies you will need. Just watch closely while cooking.
I made it with all light brown sugar and smart balance instead of butter, and they are delicious
I happened upon your recipe for chocolate chip banana oatmeal cookies & made/baked them today in anticipation of a visit from my daughters this weekend. They live in St. Louis & we live in Paducah KY.
My girls love banana bread so I know they will love these cookies. My husband & I each ate one for dessert this evening. We agreed they are soft, delicious & are akin to “mini banana bread with chocolate chips”!
Thank you so much for sharing your recipe!!
I have to be honest and admit that I haven’t made these. Yet. I plan on making them with my ripe banans today. I was saving them for Banana bread, but my son asked for cookies instead. I have no doubt they’ll be delicious, after all it’s a Six Sisters recipe.
So I started looking through my favorite sites and reading through the reviews. Of course, I look at the 5 star recipes first. Reading through reviews let’s me be aware of problems so I can look for solutions. I saw a few people had a problem that might be related to altitude.
I’ve always lived at sea level until we retired in Reno, in the Virgina Foothills. I started having problems with recipes I’ve used for over a half a century (fun being able to say that. Started cooking and baking with mom before I started school ((I’m one of six sisters, too. However, my sisters and I are just a week bit older)). I’d better wrap this up or I’ll end up with a message as long as War and Peace as I’ve always been a story teller since before I could talk, moms will understand that comment. Plus I’m a retired teacher, so the tendency to drone on and on … here I go again. Which is why I don’t write commentss or reviews often. Anyway, I remember learning in home economics that altitude can really affect baking. So I found a site tells you how to adjust recipes for high altitudes. Definitely a life saver. It’s mostly generalized, but it has fixed so many problems for me. I just have to decide if I’m going to try it without the adjustment first or not. Here is the site and, I hope it is of some help.
https://www.foodnetwork.com/recipes/packages/baking-guide/high-altitude-baking-tips
I love this recipe,we made them today.They are absolutely delicious and totally one of the best cookies.