Banana Oatmeal Chocolate Chip Cookies

These cookies are soft, moist and perfectly sweet. If you like chocolate chip cookies, and banana bread, this is a dessert for you! They taste like a chocolate chip cookie and a banana bread mixed into one 😍

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas, sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.

Step 2

Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.

Step 3

Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.

Step 4

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough.

Step 5

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours. This is a wetter, looser dough and isn’t suitable for baking until it’s been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Step 6

Preheat oven to 350F, line a baking sheet with parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 13 minutes or until edges have set.

Step 7

Allow cookies to cool on baking sheet for about 10 minutes before serving.

Step 8

Enjoy!