Banana-Oatmeal Chocolate Chip Cookies. These cookies are the best of both worlds. They are the perfect combination of banana bread and an oatmeal cookie. This is a great way to use up leftover ripe banana. The banana also helps lighten up this cookie recipe. The bananas keep the cookies soft and moist and is used in place of some of the butter.

These chocolate chip banana oatmeal cookies are my holy grail of desserts rolled in one. They have the flavor of banana bread, the chewy texture of oatmeal cookies, and the soft and gooey factor of chocolate chip cookies. They're soft, chewy, moist, and not at all cakey, which can be a problem when baking with bananas. You can cook Banana-Oatmeal Chocolate Chip Cookies using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Banana-Oatmeal Chocolate Chip Cookies

You need 1 of medium banana mashed.
It's 1/2 cup of brown sugar.
It's 1/4 cup of butter softened.
You need 1/4 cup of sugar.
You need 1 tsp of vanilla extract.
Prepare 1 large of egg.
You need 1 1/4 cup of all-purpose flour.
Prepare 1 1/2 cup of oats.
It's 1 tsp of baking soda.
Prepare 1/2 tsp of salt.
Prepare 1/2 cup of semi sweet chocolate chips.
You need 1 of cooking spray.

Banana Oatmeal Chocolate Chip Cookies are made with mashed banana, making the cookies sweet and moist without adding a lot of butter. Kids and adults love these soft and chewy banana oatmeal cookies! Mix together the flour, sugar, salt, baking soda, cinnamon, and nutmeg. Beat in softened butter until the mixture is crumbly.

Banana-Oatmeal Chocolate Chip Cookies step by step

Preheat oven to 350°.
Combine first 5 ingredients in a large bowl; beat with a mixer on medium speed until smooth. Add egg, beat well..
Combine flour, oats, baking soda and salt in medium bowl. Blend well. Add flour mixture to banana mixture in bowl, beat on medium speed with mixer until blended. Stir in chocolate chips..
Drop batter by heaping tablespoons full 2 inches apart on baking sheets coated with cooking spray..
Bake at 350° for 18 minutes or until golden brown. Cool on pans 2 minutes. Remove from pans and cool completely on wax paper on your counter top. Or wire cooling racks..

Either way, we really love these. I did a few things different. I replaced over half of the butter with applesauce and I used brown sugar as well as white and added in some walnuts for crunch. I think the applesauce, oatmeal, and bananas makes it a good cookie to give children. It's a little healthier than your normal chocolate chip cookie!