The Best Banana Oatmeal Chocolate Chip Cookies
Naturally sweet bananas and chewy oats slightly spiced with cinnamon and nutmeg make The Best Banana Oatmeal Cookies irresistible. On the first day, these cookies are good, but on the second day, I can’t stay away from them. Moreish is the perfect description for these cookies because you can’t stop at just one. Just like Grandma’s Monster Cookies, you are going to want to eat more and more of these banana oatmeal cookies.
I had my friend, Amy, over for lunch, and she brought these amazing oatmeal cookies. After eating lunch, I was pretty full and thought, “Do I really want to eat one?” I took a bite, and my reaction was, “Wow! That’s really yummy.” Amy’s mom, aunt, and grandma have been making these cookies for years. Whenever someone in their family had a hard day or was sick, they would make these cookies for them, giving them the name of comfort cookies.
The way the dough is made is really cool. Instead of using a mixer to mix the shortening and sugar together, you cut the shortening into the flour-sugar mixture like you are making a crumb topping. Then you add the egg, banana, and chocolate chips.
Most banana cookies have a cakelike texture, but this one has more of an oatmeal cookie texture. I had never had a cookie like this before. The banana flavor enhances the consistency and moisture level. When it comes to oatmeal cookies, usually you don’t think of the nutmeg-cinnamon flavors. Being slightly spiced with cinnamon and nutmeg does something to the flavor that makes them so good.
The next time you have overripe bananas give these delicious cookies a try. I hope you like them as much as I do.
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Step-by-Step Photos for How to Make The Best Banana Oatmeal Cookies
Frequently Asked Questions about How to Make The Best Banana Oatmeal Cookies
What is a good substitute for the shortening?
If you don’t have shortening, coconut oil is a good substitute. For this batch, I used coconut oil in its place, which gave the cookies a tiny hint of coconut flavor.
Do I need to sift the flour?
If you don’t want to sift the flour, the cookies’ texture will be a little different, but they will still turn out good. Sifting the flour aerates it, eliminates any clumps, and makes it easier to incorporate into the shortening.
What is a good substitute for a pastry cutter?
If you don’t have a pastry cutter, you can use a fork or your hands.
What type of chocolate chips are the best?
Technically, you use regular chocolate chips, but this time I used semi-sweet mini chocolate chips, which made them extra special. You can use whatever type of chocolate chips you like or have on hand.
Can I use quick oats in this recipe?
The recipe calls for old-fashioned oats, but quick oats work, too.
How many cookies does this recipe make?
This recipe makes 3 dozen normal-sized cookies.
Baker’s Tools for Banana Oatmeal Cookies:
More of the Best Oatmeal Cookies
- 1½ cups sifted all-purpose flour
- 1 cup granulated sugar
- ½ tsp baking soda
- 1 tsp salt
- ¼ tsp nutmeg
- ¾ tsp cinnamon
- ¾ cup vegetable shortening
- 1 egg, well beaten
- 2-3 bananas, mashed
- 1¾ cups old-fashioned oats
- 2 cups chocolate chips
- Preheat the oven to 375 degrees.
- Line a cookie sheet with a silicone baking mat or parchment paper and set aside.
- In a large mixing bowl, whisk together the sifted flour, sugar, baking soda, salt, nutmeg, and cinnamon.
- Next, add the shortening and use a pastry cutter to cut it into the flour mixture until it is crumbly. (See step-by-step photos above.)
- Mash the bananas.
- With a handheld mixer, mix in the beaten egg, mashed bananas, and old-fashioned oats until thoroughly blended. Stir in the chocolate chips until incorporated throughout.
- Next, using a medium cookie scoop, drop dough 2 inches apart on the prepared cookie sheet to allow for spreading.
- Bake at 375 degrees for 13-15 minutes until the edges and the tops are a little brown.
- Let cookies cool on the baking sheet for 2 minutes, and then transfer them to a cooling rack.
- Enjoy!
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