If you’re searching for the most delicious and perfectly chewy oatmeal cookies, you’ve found your new favorite recipe. This isn’t your average oatmeal cookie; we’re elevating a timeless classic with a secret ingredient that guarantees an incredibly moist, soft, and flavorful result every single time: mashed banana.
The natural sweetness of the banana pairs beautifully with warm cinnamon and rich, melty chocolate chips. These cookies have wonderfully crisp edges, an unbelievably gooey center, and a delightful texture from the old-fashioned oats. They are simple to make, impossible to resist, and destined to disappear from the cookie jar in record time.
Table of Contents
Why You Will Love Banana Chocolate Chip
- Unbeatable Chewy Texture: The combination of brown sugar, softened butter, and mashed banana creates a cookie that stays soft and chewy for days. Say goodbye to dry, crumbly oatmeal cookies forever.
- Incredible Flavor: Ripe banana adds a subtle sweetness and fruity note that perfectly complements the warm spices of cinnamon and nutmeg, while semisweet chocolate chips provide pockets of rich, decadent flavor.
- Perfectly Moist: The banana is the key to moisture, ensuring these chewy oatmeal cookies have a wonderfully soft center and never taste dry.
- Simple & Straightforward: This recipe uses common pantry staples and follows a simple process. You don’t need to be an expert baker to achieve bakery-quality results right in your own kitchen.
Banana Chocolate Chip: The Ultimate Chewy Oatmeal Cookies
- Total Time: 35minutes
- Yield: 36cookies 1x
Description
Discover the best chewy oatmeal cookies you’ll ever make! A secret ingredient (banana!) makes them incredibly moist, soft, and loaded with chocolate chips. Get the easy recipe.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 43 cup golden brown sugar, packed
- 21 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 2 large eggs, at room temperature
Dry Ingredients
- 2 cups all-purpose flour
- 43 tsp baking soda
- 21 tsp salt
- 121 tsp ground cinnamon
- 41 tsp ground nutmeg
- 3 cups old-fashioned rolled oats (not instant or quick-cook)
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prep: Preheat your oven to 350∘F (175∘C). Line a large baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer to beat the 1 cup of softened butter, 43 cup of brown sugar, and 21 cup of granulated sugar on medium speed. Continue mixing for about 2-3 minutes until the mixture is light, creamy, and fluffy.
- Add Wet Ingredients: Mash the bananas in a separate small bowl using a fork or potato masher. Add the mashed banana to the butter mixture along with the 2 eggs and 1 tsp of vanilla extract. Beat on medium speed until everything is well combined and smooth.
- Sift and Mix Dry Ingredients: Place a fine-mesh sieve over the bowl with the wet ingredients. Add the 2 cups of all-purpose flour, 43 tsp of baking soda, 21 tsp of salt, 121 tsp of cinnamon, and 41 tsp of nutmeg to the sieve. Sift the dry ingredients directly into the wet mixture. Mix on low speed until just combined. Do not overmix.
- Fold in Oats and Chocolate: Switch to a spatula and gently fold in the 3 cups of old-fashioned oats and 1 cup of semisweet chocolate chips until they are evenly distributed throughout the dough.
- Scoop and Bake: Use a medium cookie scoop (about 1.5 tablespoons) to drop mounds of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. For a bakery-style look, you can gently roll the dough into a ball and press a few extra chocolate chips onto the top.
- Bake to Perfection: Bake for 8-9 minutes, or until the edges are lightly golden brown but the centers still look slightly soft. They will continue to set on the pan. For truly chewy oatmeal cookies, be careful not to overbake. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Bananas: Use very ripe, spotty bananas for the best flavor and sweetness.
- Do Not Overbake: For the ultimate chewy texture, remove the cookies from the oven when they are slightly underdone in the center. They will finish setting on the hot pan.
- Storage: Store in an airtight container at room temperature. Adding a slice of sandwich bread to the container will keep them soft for days.
- Prep Time: 25minutes
- Cook Time: 10minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1cookie
- Calories: 125Kcal
- Sugar: 8g
- Sodium: 62mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg
Ingredients for Chewy Oatmeal Cookies
For the best results, gather your ingredients before you begin. Using room temperature butter and eggs will help everything mix together smoothly.
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 43 cup golden brown sugar, packed
- 21 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 2 large eggs, at room temperature
Dry Ingredients
- 2 cups all-purpose flour
- 43 tsp baking soda
- 21 tsp salt
- 121 tsp ground cinnamon
- 41 tsp ground nutmeg
- 3 cups old-fashioned rolled oats (not instant or quick-cook)
- 1 cup semisweet chocolate chips
Step-by-Step Guide to Perfect Cookies
- Preheat and Prep: Preheat your oven to 350∘F (175∘C). Line a large baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer to beat the 1 cup of softened butter, 43 cup of brown sugar, and 21 cup of granulated sugar on medium speed. Continue mixing for about 2-3 minutes until the mixture is light, creamy, and fluffy.
- Add Wet Ingredients: Mash the bananas in a separate small bowl using a fork or potato masher. Add the mashed banana to the butter mixture along with the 2 eggs and 1 tsp of vanilla extract. Beat on medium speed until everything is well combined and smooth.
- Sift and Mix Dry Ingredients: Place a fine-mesh sieve over the bowl with the wet ingredients. Add the 2 cups of all-purpose flour, 43 tsp of baking soda, 21 tsp of salt, 121 tsp of cinnamon, and 41 tsp of nutmeg to the sieve. Sift the dry ingredients directly into the wet mixture. Mix on low speed until just combined. Do not overmix.
- Fold in Oats and Chocolate: Switch to a spatula and gently fold in the 3 cups of old-fashioned oats and 1 cup of semisweet chocolate chips until they are evenly distributed throughout the dough.
- Scoop and Bake: Use a medium cookie scoop (about 1.5 tablespoons) to drop mounds of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. For a bakery-style look, you can gently roll the dough into a ball and press a few extra chocolate chips onto the top.
- Bake to Perfection: Bake for 8-9 minutes, or until the edges are lightly golden brown but the centers still look slightly soft. They will continue to set on the pan. For truly chewy oatmeal cookies, be careful not to overbake. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Serve
While these incredible chewy oatmeal cookies are a perfect treat all on their own, there are so many creative ways to serve them that can elevate your dessert experience.
Moving beyond the classic glass of milk, these fun and delicious suggestions will turn your freshly baked batch into a truly memorable indulgence perfect for any occasion, from a quiet afternoon to a lively party.
- Build a Gourmet Ice Cream Sandwich: Once cooled, take two cookies and press a thick scoop of vanilla bean, cinnamon, or even coffee-flavored ice cream between them. For an extra special touch, roll the sides in mini chocolate chips or chopped pecans for the ultimate handheld dessert.
- Create a Dessert Charcuterie Board: Make these cookies the star of a beautiful dessert board. Arrange your fresh chewy oatmeal cookies on a platter surrounded by fresh berries, slices of crisp apple, bunches of grapes, chocolate-covered pretzels, and a bowl of caramel or chocolate dipping sauce for a fun, interactive treat.
- The Perfect Warm Beverage Pairing: The warm notes of cinnamon and nutmeg make these the ideal partner for a hot drink. Dunk them into a creamy latte, enjoy alongside a spicy chai tea, or pair them with hot chocolate for a cozy and comforting snack on a cool day. Crumble one of these amazing chewy oatmeal cookies over a bowl of Greek yogurt for a decadent breakfast.
freezing and storage
To maintain that perfect, straight-from-the-oven texture, proper storage is essential. Whether you plan to enjoy your cookies over the next few days or save them for a later date, these methods will preserve the wonderful softness and flavor of your chewy oatmeal cookies.
Storing at Room Temperature
First, ensure the cookies are completely cool before storing them. Trapping them in a container while still warm will create steam, which can ruin their texture. Once fully cooled, place them in an airtight container. For an expert trick to maintain the ideal soft texture of your chewy oatmeal cookies, add a slice of sandwich bread to the container; the cookies will draw moisture from it, keeping them fresh for up to 5 days.
Freezing Baked Cookies
For longer-term storage, freezing already-baked cookies is a great option. Place the cooled cookies in a single layer on a baking sheet and “flash freeze” them for one hour until solid. This crucial step prevents them from sticking together. Once frozen, transfer them into a freezer-safe bag, pressing out any excess air. These frozen chewy oatmeal cookies will taste great for up to 3 months. Simply thaw them at room temperature when ready to enjoy.
Freezing Cookie Dough (Best Method)
This is the ideal way to have a warm, fresh-from-the-oven cookie on demand. Scoop the dough into balls and place them on a parchment-lined baking sheet, then flash-freeze until firm. Transfer the frozen dough balls into a labeled freezer bag. When a craving strikes, you can bake your chewy oatmeal cookies directly from frozen—no thawing required! Just add 2-3 minutes to the original baking time.
Recipe Variations & Customizations
While the original recipe is a certified classic, this dough is the perfect canvas for your creativity! Feel free to experiment with different mix-ins to create your own signature version of these amazing chewy oatmeal cookies. Here are a few tested and loved ideas to get you started.
- White Chocolate Cranberry Dream: For a sweet and tangy flavor profile, swap the semisweet chocolate chips for 1 cup of white chocolate chips and add ¾ cup of dried cranberries. The tartness of the cranberries beautifully balances the sweetness of the white chocolate and banana, creating a truly elegant cookie.
- Nutty Double Chocolate Chunk: Elevate the chocolate experience by using 1 cup of roughly chopped dark chocolate chunks instead of chips for bigger, meltier pockets of chocolate. Add ¾ cup of toasted walnuts or pecans for a satisfying crunch and nutty aroma. Toasting the nuts beforehand makes a huge difference in these chewy oatmeal cookies.
- Salted Caramel Pretzel Crunch: For a perfect sweet-and-salty combination, replace the chocolate chips with ¾ cup of soft caramel bits and ¾ cup of coarsely crushed pretzels. A light sprinkle of flaky sea salt on top of each dough ball before baking will make these irresistible chewy oatmeal cookies a guaranteed crowd favorite.
Conclusion
In the world of homemade treats, this recipe truly stands out. The simple addition of banana and warm spices elevates a timeless classic into the most moist, flavorful, and perfectly chewy oatmeal cookies you will ever bake. They deliver on every promise: a delightfully soft texture that lasts for days, a rich and comforting flavor, and an easy-to-follow process. We are confident this will become your new go-to cookie recipe for every occasion.
If you loved making these cookies and are hungry for more kitchen inspiration, be sure to visit our site to browse hundreds of other delicious recipes. For daily ideas and to see what we’re baking next, don’t forget to follow us on Pinterest! We love connecting with our community of fellow bakers. Happy baking!
FAQs
What makes oatmeal cookies soft and chewy?
The secret to incredibly soft and chewy oatmeal cookies lies in moisture. In this recipe, we use a higher ratio of brown sugar to white sugar, as the molasses in brown sugar adds significant moisture. However, the most important ingredient for softness here is the mashed banana, which guarantees a moist, tender texture that lasts for days. Finally, pulling the cookies from the oven when the centers still look slightly soft is crucial for achieving that perfect chewy finish as they cool.
Can I add bananas to oatmeal cookies?
Absolutely! Adding mashed ripe banana is our secret to making these the best chewy oatmeal cookies you’ve ever had. The banana not only provides incredible moisture and a soft texture but also adds a subtle, natural sweetness and a wonderful flavor that pairs beautifully with cinnamon and chocolate chips. It completely transforms a standard oatmeal cookie into something truly special and delicious.
What does adding an egg to oatmeal cookies do?
Eggs are essential in most cookie recipes for several reasons. They act as a binder, holding the dough together and giving the cookie its structure so it doesn’t fall apart. The fat in the egg yolks adds richness and tenderness to the texture, while the egg whites provide moisture. In these chewy oatmeal cookies, the two eggs work together to ensure the cookies are well-formed, rich in flavor, and perfectly moist.
What makes cookies more chewy?
Several baking principles contribute to a cookie’s chewiness. Using ingredients with high moisture content, like the brown sugar and banana in this specific recipe, is key. In other recipes, bakers might use melted butter or add an extra egg yolk to increase chewiness. For this particular recipe, the combination of two whole eggs and the natural moisture from the banana provides the perfect structure for these exceptionally chewy oatmeal cookies.
