Move over plain oatmeal cookies—these Banana Oatmeal Chocolate Chip Cookies combine sweet, ripe bananas with melty chocolate chips, warm vanilla, cinnamon, and brown sugar for an irresistible treat. This easy recipe takes about 30 minutes from start to finish and requires no refrigeration of the dough, making it perfect for quick baking and last-minute cravings.
These cookies are chewy in the center with crisp edges and deliver the cozy flavor of banana bread in cookie form. They’re also make-ahead and freezer friendly, so you can bake a batch now and enjoy later.
If you love soft oat cookies, try the Blueberry Oatmeal Cookies for a cozy fruity alternative.
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Why You’ll Love Them
These Banana Oatmeal Cookies with Chocolate Chips are a crowd-pleaser for good reason:
Easy: Mix and bake—no dough refrigeration required.
Quick: Ready to eat in under 30 minutes.
Flavorful: Ripe bananas shine, giving the cookies a banana-bread-like warmth.
Simple ingredients: Most items are pantry staples.
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Equipment Needed
- Large and small mixing bowls
- Measuring cups and spoons
- Electric mixer (hand mixer works well)
- Whisk, large spoon, spatula
- Large rimmed baking sheet
- Parchment paper or non-stick cooking spray
Ingredients You Need
These cookies use straightforward ingredients that come together for a perfect balance of texture and flavor.
All-purpose flour, baking powder, baking soda, and salt: Standard dry ingredients for structure and lift.
Butter and eggs: Use room-temperature butter (soft but not melted) and room-temperature eggs for best texture.
Ripe bananas: Use overripe bananas with brown spots and mash them until smooth; they give the cookies their banana-forward flavor.
Quick oats: Provide the chewy oatmeal texture; old-fashioned oats can be used but will change the texture slightly.
Cinnamon and vanilla extract: Add warmth and depth of flavor.
Light brown sugar and granulated sugar: Using both creates the right balance of sweetness and chew.
Chocolate chips: Semi-sweet works beautifully, but milk, dark, or white chips are all fine.
How to Make Banana Oatmeal Cookies with Chocolate Chips
Follow the recipe card at the bottom for exact measurements and timing. Overview of the method:
Recipe Yield
When dropped by teaspoonfuls, this recipe yields about 24 cookies.
Substitutions and Variations
Customize these cookies to suit your tastes:
- Swap semi-sweet chips for dark chocolate, white chocolate, or peanut butter chips.
- Add nuts or dried fruit—pecans, raisins, or craisins are excellent choices.
- Complement the cinnamon with a pinch of nutmeg or cloves for extra warmth.
Recipe Tips
Use very ripe bananas: Brown-spotted bananas mash easily and contribute maximum flavor and moisture.
Mix in order: Cream the butter and sugars first, add wet ingredients, then gently incorporate the dry ingredients to ensure even texture.
Frequently Asked Questions
Yes. Cookie dough can be frozen in a Ziploc bag for up to 3 months—thaw overnight in the refrigerator before baking. In the fridge, dough will keep for about 2 days.
Quick oats give a more delicate texture, while old-fashioned oats create a heartier chew. Either works depending on the texture you prefer.
You can, but stick margarine is recommended over tub spreads. Butter generally yields better flavor and texture.
Yes—store baked, cooled cookies in an airtight container in the freezer for up to 3 months.
Storage Tips and Shelf Life
Store fully cooled cookies in an airtight container. They keep at room temperature for about 3–4 days and in the refrigerator for up to a week. For longer storage, freeze baked cookies for up to 3 months.
Our Favorite Cookie Recipes
- Easy Blueberry Muffin Mix Cookies
- Chewy Peanut Butter Cookies
- Pecan Oatmeal Raisin Cookies
- Italian Cream Cake Cookie Bars
This recipe was originally published in August 2021 and updated in August 2024.
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Recipe
Banana Oatmeal Cookies with Chocolate Chips
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Equipment
-
large and small mixing bowls
-
measuring cup(s)
-
measuring spoons
-
Electric mixer
-
whisk
-
large rimmed baking sheet
-
parchment paper (optional)
Ingredients
- 1 cup butter (room temperature)
- 1 cup light brown sugar
- ½ cup granulated white sugar
- 2 eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas you can puree them in a food chopper if you prefer a smoother banana texture
- 3-½ cups quick oats
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips semi-sweet, milk chocolate, or dark chocolate
Instructions
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Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or spray with non-stick cooking spray. Set aside.
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In a large bowl, cream the butter with the light brown sugar and granulated sugar using an electric mixer on medium speed until creamy, about 3 minutes.
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Add the eggs, vanilla extract, and mashed bananas. Mix on low speed about 1 minute until combined.
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Add the quick oats, flour, cinnamon, baking powder, baking soda, and salt. Mix on low speed just until blended, about 2 minutes.
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Fold in the chocolate chips with a spatula or large spoon.
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Scoop teaspoon-sized portions of dough and place them about 2 inches apart on the prepared sheet. Depending on the pan, you can fit 12–16 scoops per sheet.
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Bake for 8–10 minutes, or until edges are lightly browned. For softer, cake-like cookies, remove them as soon as they are set and before they brown.
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Let the cookies cool on the baking sheet set on a wire rack for 10–15 minutes before transferring to a container or serving.
Notes
Choose different chocolate chips, add nuts or dried fruit, or spice with nutmeg and cloves for a twist.
How to Keep Them Fresh
Store baked cookies in an airtight container at room temperature for about 3–4 days, or refrigerate for up to a week. Freeze for up to 3 months for longer storage.
More Cookie Recipes to Try
Try other oatmeal-based cookies like Pecan Oatmeal Raisin Cookies or seasonal variations such as Strawberry Cake Mix Cookies.
Nutrition
Nutritional information is an estimate provided as a courtesy and may vary based on brands and portion sizes.
This recipe has been updated with new photos.
