Banana Oatmeal Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 20 cookies
  • 1¼ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 6 tablespoons butter, room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup oatmeal (not quick-cooking)
  • 2 cups (12 ounces) chocolate chips
  • 2 bananas, cut into ¼ to ⅓ inch pieces
  • Turbinado sugar, for sprinkling (optional)
  1. Preheat the oven to 350 degrees F. Line or grease your baking sheet(s).
  2. In a small bowl, stir the flour, baking soda, salt, nutmeg, and cinnamon together and set aside.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar until smoothly blended, about 1 minute.
  4. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute.
  5. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the oatmeal, then the chocolate chips until evenly distributed.
  6. Use a large spoon to mix in the banana pieces, mixing just until they are evenly distributed and some of the pieces are mashed but most are still visible, about 20 seconds.
  7. Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart. (I just rolled the dough into balls with my hands) Sprinkle with turbinado sugar, if you like.
  8. Bake the cookies one sheet at a time until the edges are lightly browned and the tops look dry, about 18 minutes. Cool the cookies before stuffing them in your face!
Adapted From
Recipe by The Crepes of Wrath at