I’ve never made oatmeal cookies before because I actually didn’t know how much I liked oatmeal cookies until I made these. See, I’m not much of a raisin person and a lot of oatmeal cookies have raisins in them (for some strange reason) so I was always turned off by them. But I when I came across this recipe, it gave me an excuse to use up one of my many ripe bananas so I thought I’d give these a try. And boy am I glad I did. Oatmeal cookies, without raisins of course, are amazing! There’s this healthier aspect to it so I get to stuff my face with cookies without feeling TOO guilty.

Now with these cookies, the chocolate chips and banana pairing came together really well, giving you that fruity yet sweet kick in every bite. I’ll be sure to make these oatmeal cookies again, maybe with some white chocolate chips. Mmmmm…

Banana Oatmeal Chocolate Chip Cookies (adapted from Two Peas & Their Pod):

Yields 30 cookies

  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 large banana, mashed
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old fashioned oats
  • 1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a medium bowl, combine the flour, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until light and fluffy, about 2-3 minutes.

Beat in egg and vanilla until well combined.

Beat in banana until well combined.

Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.

Add the oats and chocolate chips and gently toss to combine.

Drop tablespoons of batter onto prepared baking sheet. (Be sure to flatten these before they go in the oven. I didn’t know about this until my second batch so my first batch turned out to be oatmeal cookie balls!)

Place into oven and bake until golden, about 12-14 minutes.

Remove from oven and cool on a wire rack.