Delicious Oatmeal Banana Cookies Recipe with Chocolate Chips and Walnuts

Delicious Oatmeal Banana Cookies Recipe with Chocolate Chips and Walnuts-If you are a fan of banana bread, then you will love this Oatmeal Banana Cookies recipe. Soft, puffy, and full of flavor, these cookies combine the classic banana bread flavors with the chewy texture of oatmeal cookies. In this article, we will guide you through the process of making these delicious cookies, including the type of oats to use, the best bananas to pick, and the add-ins you can choose.

Choosing the Right Type of Oats

For the perfect oatmeal cookie texture, use rolled oats instead of quick oats, instant oats, or steel-cut oats. Instant oats will result in mushy cookies, while steel-cut oats will make them dry. Rolled oats give the cookies a soft and chewy texture, which pairs well with the flavors of banana and chocolate chips.

Using Over-Ripe Bananas for Maximum Flavor

For the best banana flavor, use over-ripe bananas that are soft, browned, and spotted. These bananas will give your cookies a strong and sweet flavor, similar to that of banana bread. Using ripe bananas also ensures that the cookies remain soft and moist.

Butter or Oil?

While this recipe uses butter, you can also use oil, such as olive oil, coconut oil, or sunflower oil. If you prefer a nutty flavor, brown the butter before adding it to the cookie dough. Both butter and oil work well in this recipe, so choose whichever you prefer.

Add-Ins for Extra Flavor

Walnuts and chocolate chips are the perfect add-ins for these banana oatmeal cookies. However, you can also add dried fruit, such as raisins, chopped dates, or dried cranberries, to the dough. Pecans or any other nuts also work well in this recipe. The key is to stick to a total of 1 cup of add-ins.

Portioning and Baking the Cookies

Use a small ice cream scoop to portion out the cookie dough for even-sized cookies. Alternatively, use a regular spoon to drop the dough and roll it into balls for neater cookies. Refrigerate the dough for up to 2 days or freeze it for up to 1 month for easy baking later.

Oatmeal Banana Cookies

• PREP TIME
  10 mins
• COOK TIME
  12 mins
• COOLING TIME
  10 mins
• TOTAL TIME
  32 mins
• SERVINGS
  16 servings
• YIELD
  16 cookies

Use overripe bananas to make these cookies for the best results. 

I call for cornstarch for a few reasons.  It helps absorb the liquid ingredients, ensuring the cookie does not spread too much. Unlike flour, it does not contain gluten, and it helps the cookie stay tender and soft. It also helps the cookie stay fluffy and not dry out. A little goes a long way with it.

Read More : Easy 3-Ingredient Banana Pancakes Recipe

Ingredients

• 1 cup (135g) all-purpose flour
• 1/2 cup (78g) rolled oats or quick oats
• 1 tablespoon (15g) cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 small over-ripe banana (enough to make about 1/4 cup mashed) 
• 1/2 cup (117g) unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup (100g) brown sugar, firmly packed
• 1/4 cup (55g) granulated sugar
• 1/2 cup (75g) walnuts, chopped
• 1/2 cup (75g) chocolate chips

Method

1. Preheat the oven:

Preheat the oven to 350°F and position a rack in the center. Line two baking sheets with parchment paper and set aside.

2. Mix the dry ingredients:

In a small bowl stir together the all purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon, and salt.

3. Mash the banana, then add the butter, sugars, and egg:

In a medium bowl mash the overripe banana until it is a puree. You want about 1/4 cup.

Add the melted butter and stir. Add the brown and white sugar into the banana mixture and stir well. Then add the egg and vanilla and mix to combine.

4. Finish the dough:

Add the dry mixture into the wet ingredients and fold together. Add the walnuts and chocolate chips and mix until well incorporated.

Your dough may be loose or wet. It often depends on the brand and type of oats you are using. If your dough is wet, let it rest for 20-30 minutes so the oats can absorb some of the moisture. If it’s still too loose to scoop, fold in a few more tablespoons of flour.

5. Scoop and bake:

Using a small ice cream scoop or spoon, scoop out dough (about 2 tablespoons per cookie) onto the lined baking tray, placing 2 inches apart as they will spread a little while baking. 

Bake the cookies for 10-12 minutes. I like to bake one sheet of 6-8 cookies at a time in batches on the middle rack of the oven. If you are baking two sheets at a time, rotate the sheets from top to bottom and back to front halfway through.

The cookies are done when they have spread out, are golden brown, dry to the touch on top, and crispy around the edges. If you press one down gently it down it should still be soft but not wet. The cookies firm up as they cool down.

SIMPLE TIP!

If you want flatter cookies, bang the cookie tray over a kitchen towel on the counter to release any air trapped in the dough that is making them rise. 

6. Cool:

Once the cookies are out of the oven, transfer to a wire rack with a thin metal spatula to let them cool. 

Serve the cookies with milk.

7. Store:

Once the cookies are baked, you can store them in an airtight container at room temperature for 1 week. 

Or, do what I do and transfer half of them to zip-top bags and freeze for up to 2 months. When ready to eat, warm the cookie in the microwave for around 30-60 seconds until soft.

Conclusion:

These Oatmeal Banana Cookies are the perfect treat for any time of day, whether with milk, coffee, or even for breakfast. With the right type of oats, over-ripe bananas, and the perfect add-ins, you can make these soft and flavorful cookies in no time. Try this recipe today and enjoy the classic flavors of banana bread in a new and delicious way.