Big Oatmeal Banana Chocolate Chip Cookies
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Soft and pillowy, these Big Banana Oatmeal Chocolate Chip Cookies are a must bake when you have overly ripe bananas! They are as big as your hand and loaded with dark chocolate chips!
If you’re looking for more ways to use up overly ripe banana, try my Plain Banana Bread, Cinnamon Sugar Banana Baked Donuts, or Banana Scones with Peanut Butter Glaze.
Table of Contents
This recipe for Big Oatmeal Banana Chocolate Chip Cookies were one of your votes on Instagram! If you don't follow along yet, head over to IG so you can vote when I do polls in stories.
I love making cookies with overly ripe bananas because it's a delicious way to use up those black bananas. Plus, cookies take way less time to bake than banana bread so they are faster! These soft and chewy cookies are pillowy and thick, thanks to the addition of bananas. I add in oats and loads of chocolate chips for a cookie that's perfect for dipping in milk.
Why You'll Love This Recipe
Big Cookies: These cookies are big, bigger than what I usually make. I always poll you guys on social media and every time you vote for big cookies, so I’ve created this recipe for Big Oatmeal Banana Chocolate Chip Cookies. This recipe makes only one dozen cookies.
Soft & Pillowy: I love baking cookies with overly ripe bananas because it’s a great way to use up bananas that are past their prime for eating. And, those bananas create a soft and pillowy texture when you bake them in cookies!
Uses Overly Ripe Bananas: I hate food waste, so I love making cookies with overly ripe bananas! Baking with overly ripe bananas is best as they are sweeter, and this recipe turns your forgotten bananas into a sweet treat!
Ingredients
- Butter: I use Organic Valley Salted Butter, be sure it's very soft.
- Light Brown Sugar: I use my homemade light brown sugar recipe, but store bought also works.
- Vanilla Extract: My favorite is Simply Organic.
- Bananas: Make sure to use overly ripe bananas. When bananas ripen, their starches turn to sugars. This is what gives baked goods sweet banana flavor. Plus when they are very ripe and soft, they mix into baked goods better.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Oats: I use organic rolled oats.
- Baking Soda: I'm using baking soda because these are cookies with an acid. For more info on leavening agents, check out my post the Difference Between Baking Soda and Baking Powder.
- Salt: Be sure to use a fine sea salt.
- Dark Chocolate Chips: I'm using organic dark chocolate chips, but semi sweet also work too!
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Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think cookies bake best with it. If you're not using it, be sure to use nonstick cookie sheet or grease it well.
Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined. Add in the bananas and mix until combined.
In a separate bowl, add the flour, baking soda, and sea salt and mix together. Add to the butter mixture. Add in the rolled oats. Mix together until combined.
Add in the dark chocolate chips and mix on low until combined.
Step 3
Using a large cookie scoop, scoop the dough into 12 balls onto the prepared baking sheets. (Add extra chocolate chips on top, optional!)
Step 4
Bake for 18 to 20 minutes or until golden brown on the bottoms. Allow to cool completely on the baking sheets. (Be sure to check the Notes at the bottom of the recipe if you are baking above 5,000 feet for the high altitude instructions!).
Baker's Tips
- Use soft butter! Soft butter is key for this recipe. I like to leave butter out on the counter to soften naturally at room temperature overnight.
- Use overly ripe bananas that are black as opposed to green or yellow bananas. The black bananas have ripened the most, therefore are sweeter and better to use for cookies. So, try these cookies with overly ripe bananas the next time you have them.
- The bananas I used in this recipe were pretty large (see video). So if you have much smaller bananas, you may want to use 3 as opposed to 2, or you could reduce some of the flour and check the dough for consistency before adding more. This will prevent your cookie dough from being too stiff which could result in drier and more cakey cookies.
- I use dark chocolate chips here, but you could use semi sweet, milk chocolate or even white chocolate if you want!
- Use the tips in my article How to Make Picture Perfect Cookies and add extra chocolate chips on top before baking and use a cookie cutter to round them out when done. Check the article for more info!
- Make sure to store these cookies in an airtight container or under a cake dome.
FAQ's
When bananas begin to ripen the starches turn into sugars, making them sweeter. If you notice the difference in taste and texture between a green banana and one with black on it, then that’s what I mean! So when baking, you want the black bananas so they are sweeter and provide banana flavor to your cookies.
Yes! Nuts would be a great addition to this cookie. If you’d like to add nuts, I recommend walnuts, pecans, or even almonds. I recommend adding 113 grams (4 ounces) of nuts.
Yes, if you want to make this recipe gluten free, you can do so by substituting the all purpose flour for organic tiger nut flour. I have a substitution in the Notes section at the bottom of the recipe. I have tested it with this flour, but not other kinds, but I don’t see why it wouldn’t work with your favorite gluten free flour blend too.
Yes, to make this recipe vegan, just replace the butter with your favorite vegan butter.
Craving More?
Big Oatmeal Banana Chocolate Chip Cookies
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large bananas
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 170 grams rolled oats
- 198 grams dark chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined. Add in the bananas and mix until combined.
- In a separate bowl, add the flour, baking soda, and sea salt and mix together. Add to the butter mixture. Add in the rolled oats. Mix together until combined.
- Add in the dark chocolate chips and mix on low until combined.
- Using a large cookie scoop, scoop the dough into 12 balls onto the prepared baking sheets. (Add extra chocolate chips on top, optional!)
- Bake for 18 to 20 minutes or until golden brown on the bottoms. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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