Banana Oatmeal Cookies Recipe

overhead image of banana breakfast cookies on a yellow plate

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 12

Chill Time: 10

Total Time: 37

Servings: cookies

Calories: 131kcal

Author: Becky Hardin

Made for lazy weekend mornings, busy school drop-offs, and anything in between, you'll love munching on these banana oatmeal breakfast cookies!

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

2 bananas mashed
½ cup unsalted butter 113 grams, slightly melted (1 stick)
1 cup brown sugar 213 grams
½ cup granulated sugar 100 grams
1 tablespoon pure vanilla extract 12 grams
2½ cups all-purpose flour 300 grams
1½ cups old-fashioned oats 150 grams
1 tablespoon cornstarch 7 grams
2 teaspoons ground cinnamon 6 grams
1 teaspoon baking soda 6 grams
½ teaspoon baking powder 2 grams
½ teaspoon kosher salt
1¼ cups semisweet chocolate chips 213 grams, divided

Instructions

In a medium bowl, whisk the flour, oats, cornstarch, cinnamon, baking soda, baking powder, and salt together. Set aside.
2½ cups all-purpose flour, 1½ cups old-fashioned oats, 1 tablespoon cornstarch, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
Add the mashed bananas, butter, sugars, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat together until well mixed, about 2 minutes.
2 bananas, ½ cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar, 1 tablespoon pure vanilla extract
Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.
Fold in 1 cup of chocolate chips.
1¼ cups semisweet chocolate chips
Line 2 baking sheets with parchment paper. Set 1 aside. Use a 2-tablespoon sized cookie scoop to scoop cookies onto the baking sheet. Try to fit all of the cookie dough balls in a single layer on the baking sheet. If the cookies aren’t holding their round shape, use your hands to press the dough balls together to form round cookies. Do not flatten cookies. Press a few of the remaining chocolate chips into the tops of each cookie.
Once all of the dough has been scooped, place the baking sheet of cookie dough balls in the freezer for 10 minutes. This prevents the cookies from spreading too much while they bake.
While the cookie dough freezes, preheat oven to 350°F.
Once the dough has chilled, place some of the chilled cookie dough balls 2 inches apart onto the second prepared baking sheet.
Bake for 10-12 minutes or until the cookie edges are just set and bottoms are slightly browned.
Let the cookies cool completely on the baking sheet before transferring to a container for storage.

Notes

For best results, use ripe bananas. They mash more easily and add a delightful sweetness.
Add a pinch of ground nutmeg with the cinnamon for a little something extra.
To ensure the cookies are the same size and bake easily, use a cookie scoop to scoop the dough. I like using a 2 tablespoon sized scoop.

Storage: Store banana cookies in an airtight container at room temperature or in the refrigerator for up to 4 days or in the freezer for up to 3 months.

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