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Chippy Banana Oat Cookies

Hello there,

Do you like oatmeal in your cookies, but not raisins?! Same here. Raisins just aren’t my thing, but I do love oatmeal in my cookies. Oatmeal adds a nice chewyness to cookies that is just so good. These cookies do have oatmeal, but instead of raisins they have… a whole bunch of baking chips and banana.

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The recipe starts, as all good cookie recipes should, with creaming butter.

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Once the butter is creamed add the brown sugar, sugar, and vanilla, continue to cream.

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Add the eggs.

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Use a fork to mash two bananas.

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Mash them up well.

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Add the banana to the creamed mixture.

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Stir it up well.

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Next, stir in the flour.

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Then stir in the soda, cinnamon, and salt.

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Mix in the old fashioned rolled oats.

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Get your chips ready! I used white chocolate, semi-sweet chocolate, peanut butter, and butterscotch chips. I have also made this recipe with cinnamon chips, semi-sweet chocolate chips, white chocolate chips, and butterscotch chips and that is excellent too. You can probably use any combination of baking chips you want to even M&M’s, be creative, experiment and if you find a good combo comment and let me know about it!

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Mix the chips into the dough.

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Scoop dough onto ungreased cookies sheets and bake at 350F for 12-14 minutes or until golden brown.

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Enjoy!

 

Chippy Banana Oat Cookies
Author: 
 
Chppy Banana Oat Cookies: Oatmeal cookies with mashed banana and loaded with baking chips!
Ingredients
  • 1c. butter, softened
  • 1c. brown sugar, packed
  • ½c. sugar
  • 2t. pure vanilla extract
  • 2 eggs
  • 2 very ripe banana, mashed
  • 2½c. flour
  • 1t. baking soda
  • 1t. cinnamon
  • ½t. salt
  • 3c. old fashioned oatmeal
  • ½c. white chocolate chips
  • ½c. butterscotch chips
  • ½c. semi-sweet chocolate chips
  • ½c. peanut butter chips
Method
  1. Preheat oven to 350F.
  2. Cream butter, sugars and vanilla.
  3. Stir in the egg and mashed banana.
  4. Stir in the flour, baking soda, cinnamon, and salt.
  5. Stir in the oats. Lastly, stir in the baking chips.
  6. Scoop dough onto ungreased cookie sheets and bake at 350F for 12-14 minutes, or until golden brown.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)