Banana-Oatmeal Chocolate Chip Cookies
"Mashed ripe banana adds sweetness and flavor to these chocolate chip cookies. I found I could reduce the usual amount of sugar and butter." --Cathy Brixen, Phoenix, Ariz.
"Mashed ripe banana adds sweetness and flavor to these chocolate chip cookies. I found I could reduce the usual amount of sugar and butter." --Cathy Brixen, Phoenix, Ariz.
Was trying to find an alternative to banana bread for my overripe bananas and this was the suggested recipe. I love it! Nice crunch on the outside and then soft on the inside. Good amount of banana flavor for me and the chocolate chips is just the best bonus in it. Will definitely be making this again.
Light and fluffy! A great combination of all flavors. I used the modification of 1 cup of mashed bananas and 1 3/4 cups oats, but I added 3/4 cup walnuts and 3/4 dark chocolate chips. I reduced the baking time to 14 minutes. Will definitely make these again! Yum!!
They are my favorite cookies!!! just a hint of banana flavor to compliment the chocolate and the perfect amount of chewiness.
I found these cookies to be delicious! After reading some reviews about there not being enough banana flavor, I added about 1/2 tsp. of banana extract and it really helped the banana flavor shine through nicely. I only baked them for 12 minutes and they turned out perfectly! I will make these again the next time I have an overripe banana sitting around!
This is the perfect oatmeal chocolate chip banana muffin cookie! My husband isn't a big fan of muffins (he thinks they're hard to eat), but we both love the way they chocolate chip banana muffins taste. These cookies have the exact same flavour and texture as my favourite muffin, but are small and cookie shaped (and good for muffin haters)! I followed the advice of some of the other reviews and used 2 banana's and 1 ¾ cups of oats, but I did need to bake them for about 15 minutes. They turned out perfectly moist and delicious!
Followed the recipe as written, just baked them 12 minutes. Absolutely delicious, even my husband said they were good and he really isn't a cookie fan.
Awesome! I made enough to freeze some, and the thawed cookies were more moist than the original batch. Yummy!
Not overly sweet, but more on the dry side. More of a bite size version of banana oatmeal bread, than a cookie. Not bad to try, and I'm not afraid to share them with them others, but I won't be making this recipe again. However, I did serve these to the teachers at my children's school, and they said these cookies were so good, and so moist. Maybe my taste buds are off?
These cookies are the best my husband and I have ever had. We sometimes share them with other and I have never had anyone not beg me for this recipe. I did fallow another persons review using 1 and half to two bananas and reducing the oatmeal to 1 and 3/4 of a cup. I live in a high altitude state and I don't have to make any big changes. The cookies always rise nicely and are moist every time.
My husband and I loved these cookies. He is an oatmeal cookie fan and I am a chocolate chip cookie fan. A perfect combination! I did modify a bit, by using two large bananas and a cup and 3/4 of oatmeal. The only reason that I would not give it 5 stars is because as a lower fat cookie, it is not decadent as a full fat cookie. Still, very good!
Excellent! Very soft and not too sweet. I used 2 bananas and 1 3/4 cups of oats; otherwise, I followed the recipe. It only takes 13-14 minutes. This is a quick, easy way to use up bananas that are getting too ripe to just peel and eat.
These are good cookies, but not amazing. They were slightly dry. I did like that they weren't super sweet. If i had these ingredients on hand, i would probably make these again, but maybe not otherwise. I also made the banana rum coconut cookies at the same time, and everyone preferred those over the chocolate chip.
I thought these were really good. I added a little extra banana and still didn't think the banana flavor was too overwhelming. I was very pleased with the way these turned out. I reduced the baking temp to 340 and baked for about 10 minutes. Mine turned out great. These cookies do have a cakey texture, but that didn't keep me from liking them. For a lower fat cookie, I think these rate very high!
This recipe came out wonderfully! Although I switched the chocolate chips to raisins, they still have that sweet taste to them with a more healthier feel. The texture was sticky in the bowl but very soft when cooked. They tasted like muffins/banana bread. I would recommend putting more banana into the mix though because it lacked the banana taste but follow the recipe otherwise. Other than that, these were delicious! Just make sure to cook them about 14 minutes as mostly everyone else has stated. :)
Very tasty and not too overwhelming banana flavour. Only needed 13 minutes. Fantastic with a glass of milk!
My son loves the cookies, thank you. esperanza
Fantastic recipe - the banana is subtle and not overwhelming, and mainly contributes to the moist mouth feel of these cookies. Also we used quick oats and they worked just fine.
These are very good. I added extra banana because I had two pretty ripe ones. I used them both. Mine did start to brown at 18 minutes, but they didn't burn by any means. I will definitely make these again.
My bake time was about 12 minutes and they seem pretty good. I used whole wheat flour and only the brown sugar, so they taste pretty 'healthy' - but since they are pretty healthy, I don't really have a problem with that. Now we'll see if my kids will eat them!
Meh. I wouldn't make this again. It's a bit dry, started burning on the bottom of the cook ie and just has an overall bland flavor. Store-bought cookies taste much better. I'll just give them away....
This was a good template for a healthier chocolate chip-oatmeal cookie; my son runs cross country and needs a constant flow of healthy snacks so I was eager to try these. The only changes I made were adding 1/2 cup roasted, unsalted sunflower seed kernels, 2T. peanut butter, and 1/2 tsp. cinnamon. Very tasty, but next time I might add either some honey for a little more sweetness, or some golden raisins. Yummy, worth making again.
Just made these yesterday following the directions exactly. They were great. I might try using coconut oil instead of butter next time just because I like coconut oil and I think it would work well with the banana.
These cookies are good but I should have read all of the other comments about the cooking time. My first batch stayed in for the full 18 minutes and were way too overdone. Not burnt but pretty close. The next batch stayed in for 10 minutes and are still pretty brown. If you make them, keep an eye on them about the 8 minute mark to avoid excessive browning.
Love this recipe. Used whole wheat flour instead of white. Added 2T molasses to 1/2 plus 1/8 cup sugar and also added about 1/8 cup honey. Think I will use more banana and add nuts next time. My favorite features of the recipe are the ratio of flour to oats and the minimal amount of butter. So many oat cookie recipes use way too much flour to oats - this was just right. Thank you for the great recipe.
These are awesome! I halved the recipe but accidentally put in the full amount of the salt, baking soda and vanilla... but they were still delicious! I also used a full banana instead of an egg and added a spoon full of unsweetened applesauce with cinnamon and about a spoon full of agave. Really, really delicious. Did not even taste like a health cookie :) But I will cut down the salt next time... my mistake.
AMAZING! My husband is going to love these. I did 50/50 wheat and white flour, and added about a quarter cup of peanut butter. It seemed wrong to leave out peanut butter when bananas and chocolate are involved. Came out incredible :)
Great cookies. Next time I will add more bananas.
I usually do not take the time to write reviews on recipes, but I had to on this one! This was amazing :) I am sure everyone's variations on this were good, but I made this just as it was written and I'm glad I did! I did change the cooking time to 11 minutes and it was just to our liking. Thanks for the awesome recipe!
I added 1/2 cup of chopped walnuts and about 1/2 tsp cinnamon as well and I think they're quite good. More like a hearty breakfast snack than dessert. I made them for my husband for a grab and go breakfast...so he thinks he's getting cookies for breakfast... ;)
The banana flavor was stronger than I expected, might use a little less next time. Added cinnamon and a little molasses (to keep it from drying out). I thought these were delicious and my husband loved them. Baked them for only 11 minutes cause I like mine extra gooey.
Good cookies, a little cakey, closer to muffins. Good for a healthier cookie that my 19month-old enjoys. I did about a third of the flour whole wheat.
We loved these here! I was getting tired of making chocolate chip banana muffins for my girls and was looking for something new (we also like the chocolate banana snack cake) I made a double batch and used 1/2 whole wheat and half white flour plus 1/4 cup flax meal. Agree with the 12 minute cook time. They would be delicious with walnuts as well!! Will be making these many more times :)
Good cookies - I would even like a little more banana flavor. I made them smaller than what the recipe calls for because I have a 19 month old "cookie monster" in the house - they only needed to cook about 12-14 minutes, but browned nicely.
Wow, these are great! I changed nothing except to use a 50/50 whole wheat/white flour and to cut the recipe in half since I only had 1 cup of oats in the house. They are perfect as is, though I could see a dash of cardamon or cinnamon as a nice addition.
These were a hit! I used 1/2 whole wheat flour and 1/2 regular flour as another poster did, and even used Ener-G Egg Replacer due to my son's egg allergies. Really tasty & healthy too!
These were good, I made them a few months ago but thought they needed some texture. So I just made them again recently and this time I added some chopped pecans, even better! :)
Not enough flavor whatsoever. The consistency is a bit odd as well.
I baked these cookies for the full 18 minutes and wonder how everyone else's were done in 12. Anyway I liked them, my wife thought they were so-so. More for me!
Unique combination of flavors for a cookie. If I was expecting a more traditional oatmeal cookie and didn't expect the banana flavor , not sure I'd enjoy them as much. My family ate them up. I followed the recipe and recommendations for 12 minute cook times. I would definately make them again.
We love these cookies (esp. my 3-year old)! I don't change a thing, except the baking time: 12 minutes at 350!
Really wonderful cookies! They were so easy to make. My 8 year old helped stir in the chips and scoop them onto the cookie sheets. The only ingredient change I made was to use a 50/50 white and whole wheat blend of flour. Mine were perfectly done at 12 minutes. Any longer and they would have been overcooked. Will definitely make again!
Love it! These turned out perfect in 12 minutes as suggested, otherwise I didn't change a thing. A simple and delicious use for an overripe banana.
Many have suggested adding walnuts. Why not sliced or slivered almonds instead plus dried cherries and possibly mini marshmallows and drizzling the chocolate on top or dipping one side of the cookie in melted chocolate rather than putting chips in the cookie? While these additions/changes may somewhat reduce the healthy factor of these cookies it would turn them into 'banana split cookies'.
For as healthy as these cookies are, they are delicious. Very moist and gooey.
18 minutes was too long to cook - the cookies came out way too brown, although they were still very edible. I decreased the cook time to 12 minutes and they came out perfectly. The cookies' consistency is alot like banana bread. I'd probably use 1/4 cup extra of chocolate chips next time.
I actually forgot to put the salt in, but i added cinnamon and left out the chocolate chips for half of the recipe. THEY WERE DELICIOUS! I can't keep my hands off them!! Also I spooned them out much smaller than the recipe calls for so that I made 4 dozen cookies.
My husband and I loved these cookies! I doubled the recipe since I had extra bananas I needed to use, and they turned out perfectly. I made them a little larger and baked them for 12 mins. They didn't spread very much, so they were tall as well as very soft and chewy. The recipe was easy to follow, and I will definitely make these again.
Made these to use up a very ripe banana and while they are okay, I thought they turned out a bit dry. I also found the banana bread similarity and I think if I made them again, I would use walnuts instead to emphasize that. They could be good "banana bread" cookies. The cooking time was too long for me as well, would reduce in the future. In the end they were okay, but I doubt I'll bother repeating -- too many other potentially delicious recipes to try!
Delicious! I love hearty oatmeal cookies! I forgot the vanilla and they were still wonderful! My husband and friends loved them. I will probably add walnuts next time for even more banana bread nostalgia. I only cooked these at 350 for about 11-13 minutes, until they had golden edges. I think they would be hard as a rock at 18 minutes. These have already earned a spot on my healthy cookie rotation!
This is a good recipe, but it does not take 18 min. to bake! I took the first batch out at 16 min., and it was quite dark, though still edible. The second batch came out at 12 min., and was still a bit dark, so you really need to keep an eye on them! Also next time, I think I will add half the amount of choc. chips, and use the mini size. Maybe add 1/4 to 1/2 cup of walnuts. That might make the flavor more well rounded.
I liked these cookies enough to make them more than once. The third time I made them I only had white chocolate chips and not enough oats. So, I used the white chocolate and experimented with also adding 1/4 c. lowfat vanilla yogurt and 1 scoop of protein powder. My husband liked that recipe even more - I thought they were good as well. These are good if you want a little something sweet with not too many calories. Doesn't satisfy the true sweet-tooth, though.
Besides adding an extra banana and switching the 1/4 cup white flour for WW, I followed the recipe exactly. They are an unusal cross between a cookie and a slice of banana bread. They came out golden brown on the outside, soft on the inside. They have a pleasant flavour but I'm not sure I'll be making them again. I was looking for a dessert closer to a cookie and this just isn't close enough.
This is great when you need to use up some very ripe bananas. The recipe was easy and the ingredients were all things I had on hand.
I was suprised by the banana flavor of these, almost too much for me, but my husband and son thought they were perfect. I only cooked them 14 minutes and added extra chocolate chips. Next time I think I will add raisins instead.
This is the perfect recipe to use up an overripe banana. I have made them twice--once with the original recipe and the second time with milk chocolate chips, Splenda instead of white sugar and whole wheat pastry flour instead of white flour. Both times they turned out EXCELLENT. I bake on a stone and don't have trouble with dryness. Not so much a cookie--more like a hearty muffin top, which is GREAT!
Did not care for the cookies and would definitely not make again. Cake like texture with too much going on in the cookies without a good combo of flavors or depth of flavors. The banana is definitely present. I would very much recommend trying another trail mix type cookie instead. I have never felt the need to write in but wanted to let others know my experience.
These were pretty good, but I'm not sure I'd make them again. I only baked them for 11 minutes and they were still a little dry (thanks to all the reviewers who mentioned baking time). I had some toffee chips on hand, so tossed those in -- they gave the cookies a nice crunch. Unlike some other reviewers, I didn't find the banana flavor overwhelming at all. For a healthy cookie, not bad.
Okay, not my favorite, but my guests devoured them, so maybe it's just me. Like blobs of banana bread--too dry w/ the cooking time, reduced for second batch, but still wasn't what I was expecting. Now...a regular chocolate chip cookie that had some banana and oats in it would be great--but this wasn't it.
I was surprised that you could really taste the banana flavor in these cookies - they are like a hybrid of banana bread and oatmeal chocolate chip cookies, which are two of my faves! I added a half cup of finely chopped walnuts for a little extra crunch. I also reduced the cooking time to 15-16 minutes, 18 minutes would have been too long. Very tasty and a better texture than other "healthy" cookie recipes I have made.
These cookies turned out perfect. My husband took one bite and said "Wow"! The banana flavor is present, but not overpowering, which I liked. I followed others' advice and reduced the baking time to about 14 minutes. I will definitely make these again.
Somehow I was out of oats so I used half as much oat bran instead - the texture was perfect and they came out wonderfully! My toddler and I both loved them.
I was looking for a recipe to use up a brown banana and this seemed to fit the bill. I thought there was a little too much going on in the flavor department with banana and chocolate chips. I think I would have liked it better without the chips.
For a lower-fat cookie these were good. I personally wasn't a big fan of the banana flavor (which surprised me because I love banana bread), although husband and son liked them. I did like the texture vs. other low fat cookies I've made that are gummy. The second time I made these cookies I substituted nonfat vanilla yogurt for the banana and liked that flavor better. I'll keep working with the recipe because it definitely has promise. And like others, 12-13 minutes of cooking time was all it took.
Yummy! A perfect use of the over ripe bananas on my kitchen counter. I measured, rather than weighed the flour and they turned out great!
I agree with the others, you need more ,banana, and less baking time. I baked first batch according to recp, to hard and brown. The second reduced time to 13 min. Cookies a bit softer. Still needs more banana. Of course the cookies look nothing like the picture on the magazine.
Good cookie as an alternative to banana bread (we always put chocolate chips in there too!). I agree a teensy bit dry but easily solved with a glass of milk. I will definitely put in the rotation
These cookies had great flavor, but I found them dry and too cakey. I think, if I decide to make these again, I'll try two bananas instead of one. Also, 18 minutes baking time was WAY too long in my oven, so watch your cookies as they will brown quickly.
I used sugar blend and 1/2 chocolate chips in the mini size along with smart balance butter. Yum, Yum. I would definately make these again.