Description
Delicious banana oatmeal cookies with chocolate chips, perfect for a sweet treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 1 cup mashed ripe bananas
- 1 teaspoon vanilla
- 1 ¾ cups quick cooking oats
- ½ cup mini chocolate chips
Instructions
- Preheat your oven to 375 °F. Line baking sheets with parchment paper and set aside.
- Sift together the flour, baking soda, salt, cinnamon and nutmeg in a small bowl and set aside.
- In a medium sized mixing bowl, cream together the butter and sugars until the mixture is light and fluffy. Beat in the egg until fully incorporated, then add in the vanilla.
- Mix in the banana, oatmeal and chocolate chips until fully combined.
- Slowly add the dry ingredients into the wet, mixing in completely.
- Drop by tablespoonful onto the prepared baking sheets.
- Bake in the oven for 13-15 minutes until the edges are light brown and set. If you are finding that they are browning too quickly, reduce your oven temperature to 350 °F.
- Remove from the oven and cool for 5 minutes on the baking sheets, then remove to fully cool on wire baking rack.
- Store in a closed container at room temperature for 3-4 days. These can also be frozen.
Notes
- For best results, use ripe bananas that are slightly overripe.
- Cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg