Best Irresistible Banana Oatmeal Chocolate Chip Cookies Recipes

CHOCOLATE CHIP BANANA OATMEAL COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don't pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won't be smooth, fluffy, or 'creamed' like traditional cookie dough and will have small chunks of bananas present and it's on the runnier side.
• Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough.**
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. This is a wetter, looser dough and isn't suitable for baking until it's been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
• Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• Add banana, both sugars, butter and vanilla to a stand mixer with the paddle attachment. Mix until combined.
• Stir in egg and vanilla.
• Combine oats, flour, baking soda, cinnamon, nutmeg and salt in a medium bowl.
• On low speed add in dry ingredients to the banana mixture just until combined.
• Fold in chocolate chips.
• On a baking sheet lined with a silicon baking mat scoop heaping 1 tablespoon cookies.
• Bake for 10-12 minutes or until golden brown and set.
• Cool on pans for 5 minutes and remove cookies to a wire rack to cool completely.

IRRESISTIBLE BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350. Cream shortening, sugars, eggs, vanilla, and banana.
• 2. Add dry ingredients.
• 3. Stir in chocolate chips.
• 4. Drop by heaping spoonfuls onto greased cookie sheets.
• 5. Bake 10-14 minutes.
• 6. Makes 3-4 dozen, depending on size of spoonfuls.

CHOCOLATE CHIP BANANA OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees.
• 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 1/2-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.