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Banana Chocolate Oatmeal Cookies

Banana Chocolate Oatmeal Cookies

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 22 cookies 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American


These delicious cookies combine the flavors of three cookies in one. They’re thick, cake-like, and loaded with flavor! They’re also great to freeze as dough balls and bake off when you get a sweet tooth! 


Units Scale
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup old-fashioned rolled oats (not quick)
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed ripe speckled bananas
  • 4 ounces semi-sweet chocolate coarsely chopped into roughly 1/4-inch pieces (see notes below)*
  • 1/2 cup coarsely chopped walnuts or pecans, toasted


  1. Line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and oats, and set aside.
  3. Add the butter and sugars to the bowl of a stand mixer (or use a hand mixer). Mix on medium speed until the mixture is light and fluffy. Add the egg, vanilla, and banana and mix to combine. Add the dry ingredients, chocolate chunks, and nuts. Mix on medium speed until all is combined and just until the flour is incorporated. Do not over mix.
  4. Place the bowl of dough in the freezer for 30 minutes.
  5. Preheat oven to 375 degrees.
  6. Using a medium cookie scoop, (about 1 1/2 inches), drop scoopfuls of cookie dough onto the cookies sheets, spacing them at least 2 inches apart, and no more than 8 dough balls per cookie sheet.
  7. Bake the cookies for 13 to 15 minutes or until golden brown around the edges and set in the centers. Rotate the cookie sheets about halfway through for even browning. Transfer the cookies to wire racks to cool.
  8. Store cooled cookies in an airtight container. Cookies will stay fresh for up to 5 days.


  • *Use a good chocolate baking bar such as Ghirardelli. The pieces of baking chocolate will melt into the cookies. If you substitute chocolate chips, they will not melt into the cookies. They contain preservatives to keep them from melting.
  • To toast nuts, place them in a 350 degree oven for about 4 to 5 minutes until you can smell them and promptly remove.
  • Yield is about twenty two 2 1/2-inch cookies if using a 1 1/2-inch cookie scoop.
  • Prep time does not include chilling time.