Banana oatmeal cookies are soft, chewy and studded with chocolate. Pair them with a mug of your favorite coffee for breakfast or serve them up for dessert!
Preheat oven to 350°F. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
Scrape down the sides of the bowl and mix in the egg until fully incorporated. Scrape down the sides of the bowl again and add in the mashed bananas and vanilla.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
Gradually add the flour mixture to the banana mixture and mix until just combined.
Scrape down the sides of the bowl and stir to recombine.
Stir in the oats and chocolate chips and mix until incorporated.
Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto prepared cookie sheets leaving about 2 inches between each cookie. Use the bottom of a drinking glass to gently press the tops of each cookie (wet the bottom of the glass to keep the dough from sticking).
Bake in preheated oven for 11-13 minutes, or until the tops are dry and the edges are golden.
Allow the banana oatmeal cookies to cool on the cookie sheets for 5 minutes before removing them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.Helpful Resources: