Banana Oatmeal Chocolate Chip Cookies
These banana oatmeal cookies are super soft, chewy and absolutely delicious. The perfect way to use up those overripe bananas!
Servings: 36
Ingredients
- 3/4 cup unsalted butter , softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar , packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 ripe bananas , mashed
- 2 cups all-purpose flour , more if needed
- 3/4 teaspoon fine sea salt , see notes
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup old-fashioned oats
- 1 to 1 1/2 cups chocolate chips , I prefer semi-sweet
Optional: 1/2 cup chopped nuts, flake sea salt for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or baking mat. In a large bowl cream together the butter, granulated sugar and brown sugar with an electric mixer. Then mix in egg and vanilla and stir until combined. Next stir in bananas and mix together.
- Next add in the flour, oats, salt, baking soda and cinnamon. Mix just until combined. Be careful not to over mix. If dough appears too sticky, add an extra Tablespoon or two (up to 1/4 cup) flour.
- Fold in chocolate chips and refrigerate until ready to bake.
- Scoop cookie dough onto baking sheet and place dough about 2 inches apart. Press in a few chocolate chips to the tops of the cookies if desired. Bake for 11-12 minutes, or until the bottoms are golden brown.
- Allow to cool on pan for 5 minutes and then remove to cooling rack. Sprinkle with flake salt if desired. Serve warm or cool.
Notes
Salt: If you are using salted butter, only use 1/2 teaspoon salt. You can use table or fine sea salt. I also love to top these with maldon flake sea salt when the come out of the oven.
Storing instructions: Store in an airtight container up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 160kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 107mg | Potassium: 45mg | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 0.7mg | Calcium: 21mg | Iron: 0.6mg