Not So Guilty Chocolate Chip Oatmeal Banana Cookies Recipes

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BANANA OATMEAL CHOCOLATE CHIP COOKIES



Banana Oatmeal Chocolate Chip Cookies image

Soft and chewy Banana Oatmeal Chocolate Chip Cookies. They taste just like a slice of banana bread but in cookie form!

Provided by Kelley Simmons

Categories     Dessert

Time 27m

Number Of Ingredients 13

1 medium banana
1/2 cup light brown sugar
1/4 cup granulated sugar
1/4 cup butter (softened)
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of nutmeg
1/2 teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°.
  • Add banana, both sugars, butter and vanilla to a stand mixer with the paddle attachment. Mix until combined.
  • Stir in egg and vanilla.
  • Combine oats, flour, baking soda, cinnamon, nutmeg and salt in a medium bowl.
  • On low speed add in dry ingredients to the banana mixture just until combined.
  • Fold in chocolate chips.
  • On a baking sheet lined with a silicon baking mat scoop heaping 1 tablespoon cookies.
  • Bake for 10-12 minutes or until golden brown and set.
  • Cool on pans for 5 minutes and remove cookies to a wire rack to cool completely.

Nutrition Facts : Calories 130 kcal, Carbohydrate 19 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 93 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

CHOCOLATE CHIP BANANA OATMEAL COOKIES



Chocolate Chip Banana Oatmeal Cookies image

These banana oatmeal cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert!

Provided by Averie Sunshine

Categories     Cookies

Time 2h23m

Number Of Ingredients 12

1 large egg
2 small/medium or 1 extra-large ripe bananas (about 1/2 heaping cup mashed banana)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup unsalted butter, softened (1/2 of 1 stick)
2 teaspoons vanilla extract
1 1/2 cups old-fashioned whole rolled oats*
1 1/4 cups all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 1/4 cups semi-sweet chocolate chips

Steps:

  • To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don't pre-mash them before adding to bowl), 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.
  • 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.
  • Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  • Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough.**
  • Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. 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.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done.
  • Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  • Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Facts : Calories 266 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 92 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BANANA OATMEAL CHOCOLATE CHIP COOKIES



Banana Oatmeal Chocolate Chip Cookies image

Provided by Catherine McCord

Categories     dessert

Time 2h

Yield 30 cookies

Number Of Ingredients 7

3 ripe bananas
2 cups old-fashioned oats
1 heaping cup pitted dates, finely chopped
1/4 cup neutral oil, such as canola or vegetable oil
1/2 teaspoon ground cinnamon
1/2 cup chocolate chips, raisins or chopped walnuts
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Beat until the bananas are mashed. Stop the machine and add in the oats, chopped dates, oil, cinnamon, chocolate chips and salt. Mix on low to medium speed until the bananas are in very small pieces, the batter is moist and the ingredients are well combined, about 30 seconds.
  • Using a mini ice cream scoop or tablespoon, scoop the batter into thirty 1-inch balls, spacing them evenly over the prepared baking sheets. Gently pat each ball to flatten into a round.
  • Bake until the cookies just start to turn golden brown and dried on top, about 25 minutes. Transfer to a wire rack to cool.
  • Serve or freeze in a resealable plastic bag for up to 3 months.

CHOCOLATE CHIP BANANA OATMEAL COOKIES RECIPE



Chocolate Chip Banana Oatmeal Cookies Recipe image

These Chocolate Chip Banana Oatmeal Cookies are easy to make and full of flavor. If you need a quick chocolate fix, we highly recommend trying these delicious cookies.

Provided by Elyse Ellis

Categories     Dessert

Time 23m

Number Of Ingredients 11

2 cups all purpose flour
1 teaspoon salt
½ teaspoon baking soda
¾ cup butter (softened)
½ cup granulated sugar
½ cup light brown sugar (packed)
1 egg
1½ teaspoon vanilla extract
½ cup mashed ripe banana ((about 1 large))
1 cup old-fashioned rolled oats
2 cups chocolate chips

Steps:

  • Preheat oven to 375 degrees.
  • Whisk together flour, salt, and baking soda in a small bowl and set aside.
  • Place butter and sugars into a mixing bowl and beat on medium speed until pale and fluffy.
  • Reduce speed to low. Add egg and vanilla and mix until combined.
  • Mix in banana. Add flour and mix until just combined. Stir in oats and chocolate chips.
  • Using a 1 1/2-inch ice cream scoop or cookie scoop, drop dough onto baking sheets spacing about 2 inches apart. Bake cookies until golden brown and just set, about 12 to 13 minutes.

Nutrition Facts : Calories 141 kcal, Carbohydrate 20 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 22 mg, Sodium 175 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

HEAVENLY BANANA OATMEAL CHOCOLATE CHIP COOKIES



Heavenly Banana Oatmeal Chocolate Chip Cookies image

I found this recipe on another website (http://snider.mardox.com/). They are definitely my favorite cookies! I especially like how moist they are. The number of cookies is a rough estimate - sorry 'bout that!

Provided by Bama Chef

Categories     Drop Cookies

Time 25m

Yield 30-48 cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 egg
1 cup banana, ripe & mashed (~2)
1 3/4 cups quick-cooking oats
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped

Steps:

  • Preheat oven to 375 degrees.
  • Mix together the flour, sugar, salt, baking soda, cinnamon, and nutmeg.
  • Beat in softened butter until the mixture is crumbly.
  • Add egg, banana, and quick oats to bowl and mix well.
  • Add chocolate chips and walnuts.
  • Spoon onto greased cookie sheets.
  • Bake for 13-15 minutes, then place on a rack to cool.

Nutrition Facts : Calories 153.8, Fat 8.1, SaturatedFat 4.2, Cholesterol 18.4, Sodium 142.6, Carbohydrate 19.7, Fiber 1.3, Sugar 10.4, Protein 2.1

BANANA EVERYTHING COOKIES



Banana Everything Cookies image

Here's a treat for the vegans in your life. Adapted from the cookbook "Vegan Cookies Invade Your Cookie Jar," by Isa Chandra Moskowitz and Terry Hope Romero, these cookies, which are chunky with chocolate chips, walnuts and rolled oats, are best when they are completely cooled, so their exteriors can crisp up. They do not taste strongly of banana - it's just a hint.

Provided by Alex Witchel

Categories     quick, dessert

Time 12m

Yield About 2 dozen cookies

Number Of Ingredients 12

Nonstick cooking oil spray
1 very ripe medium banana
1/3 cup canola oil
2/3 cup sugar
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour, or as needed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups quick-cooking (not instant) oatmeal or rolled oats
1/2 cup chopped walnuts
1/2 cup chocolate chips (vegan, if desired)

Steps:

  • Preheat oven to 350 degrees. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.
  • Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.)
  • Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1 1/3 inches in diameter. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 9 grams, TransFat 0 grams

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